Creamy Buffalo Chicken Noodle Soup
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Original recipe yields 4 servings
- 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.
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- Cook's Note:
- For a thinner soup, use milk instead of half and half; use heavy cream for a thicker soup.
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Per Serving: 639 calories; 24.8 59.1 44 175 1648 Full nutrition