Creamy Buffalo Chicken Noodle Soup recipe
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Ingredients
- 1 (8 ounce) package extra-wide egg noodles 2 tablespoons butter 1 medium onion, chopped 3 stalks celery, chopped 3 carrot, (7-1/2\")s carrots, peeled and chopped 1 clove garlic, chopped ¼ cup flour 1 (32 ounce) carton Swanson® Chicken Broth 1 pound cooked chicken breast meat, chopped ⅓ cup hot pepper sauce 1 teaspoon dried parsley flakes 1 cup half-and-half 1 teaspoon crumbled blue cheese 1 tablespoon ranch-flavored croutons
Nutrition Info
- 638.5 caloriescarbohydrate: 59.1 gcholesterol: 175.2 mgfat: 24.8 gfiber: 4.6 gprotein: 44 gsaturatedFat: 11.2 gservingSize: -sodium: 1648.4 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Buffalo Chicken Noodle Soup
Directions
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Cook egg noodles as directed on package, drain.
Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
Pour in Swanson® Chicken Broth, add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles, continue cooking until soup is heated through, about 3 more minutes.
Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.