Creamy Buffalo Chicken Noodle Soup

Creamy Buffalo Chicken Noodle Soup
  • 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® 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)


  1. Cook egg noodles as directed on package, drain.
  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. 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.
  4. Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

05/18/2018
Creamy Buffalo Chicken Noodle Soup, recipe PT15M PT1H 5 455 calories

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