Creamy Buffalo Chicken Noodle Soup

Name: Creamy Buffalo Chicken Noodle Soup
Yield: 4
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

Recipe by Campbell's Kitchen from allrecipes.com

Dinner

Ingredients

4 servings

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1 (8 ounce) package extra-wide egg noodles
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2 tablespoons butter
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1 medium onion, chopped
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3 stalks celery, chopped
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3 carrots, peeled and chopped
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1 clove garlic, chopped
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0.25 cup flour

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1 (32 ounce) carton Swanson® Chicken Broth
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1 pound cooked chicken breast meat, chopped
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0.33333334326744 cup hot pepper sauce
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1 teaspoon dried parsley flakes
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1 cup half-and-half
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1 teaspoon crumbled blue cheese
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1 tablespoon ranch-flavored croutons

Instructions

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.