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Creamy Buffalo Chicken Noodle Soup
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Spicy buffalo chicken noodle soup topped with blue cheese and ranch croutons.
Ingredients:
  • 1 (8 ounce) package extra-wide egg noodles
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 1 clove garlic, chopped
  • 0.25 cup flour
  • 1 (32 ounce) carton Swanson® Chicken Broth
  • 1 pound cooked chicken breast meat, chopped
  • 0.33333334326744 cup hot pepper sauce
  • 1 teaspoon dried parsley flakes
  • 1 cup half-and-half
  • 1 teaspoon crumbled blue cheese
  • 1 tablespoon ranch-flavored croutons
Instructions:
  • Prepare the egg noodles according to package instructions, then drain them.
  • In a large saucepan over medium heat, melt butter. Add onion, celery, and carrots; cook until softened for 10 to 12 minutes. Add garlic; cook until fragrant for 1 minute. Add flour; cook until mixture thickens and starts to brown, about 4 minutes.
  • Add Swanson® Chicken Broth to the pot followed by chicken, hot pepper sauce, and parsley. Bring to a gentle boil. Lower the heat and let it simmer for 10 minutes. Stir in cream and cooked noodles. Keep cooking until the soup is heated through, about 3 minutes more.
  • Sprinkle with blue cheese crumbles and ranch-flavored croutons as desired.

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