Creamy Buffalo Chicken Noodle Soup

Ingredients

• 1 package extra-wide egg noodles , 8 ounce
• 2 tablespoons butter
• 1 medium onion , chopped
• 3 stalks celery , chopped
• 3 carrots , peeled and chopped
• 1 clove garlic , chopped
• 0.25 cups flour
• 1 carton Swanson® Chicken Broth , 32 ounce
• 1 pound cooked chicken breast meat , chopped
• 0.33 cups hot pepper sauce
• 1 teaspoon dried parsley flakes
• 1 cup half-and-half
• 1 teaspoon crumbled blue cheese
• 1 tablespoon ranch-flavored croutons

Instructions

1. 1

   Cook egg noodles as directed on package, drain.

2. 2

   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.

3. 3

   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.

4. 4

   Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.