Creamy Buffalo Chicken Noodle Soup - cooking recipe

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
1/4 cup flour
1 (32 ounce) carton Swanson(R) Chicken Broth
1 pound cooked chicken breast meat, chopped
1/3 cup hot pepper sauce
1 teaspoon dried parsley flakes
1 cup half-and-half
crumbled blue cheese (optional)
ranch-flavored croutons (optional)

Preparation

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(R) 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.