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Creamy Buffalo Chicken Noodle Soup

Creamy Buffalo Chicken Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Pasta

    • 🍝 1 (8 ounce) package extra-wide egg noodles

  • Dairy

    • 🥛 1 cup half-and-half
    • 1 teaspoon crumbled blue cheese

  • Vegetable

    • 🧅 1 medium onion, chopped
    • 3 stalks celery, chopped
    • 🥕 3 carrots, peeled and chopped
    • 🧄 1 clove garlic, chopped

  • Meat

    • 🍗 1 pound cooked chicken breast meat, chopped

  • Seasoning

    • 🧈 2 tablespoons butter
    • 1 teaspoon dried parsley flakes
    • 1/3 cup hot pepper sauce
    • 1/4 cup flour

  • Other

    • 1 tablespoon ranch-flavored croutons

  • Broth

    • 1 (32 ounce) carton Swanson® Chicken Broth

STEPS

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 chicken broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes.

4

Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.

5

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

NUTRIENTS

Per 1 serving

🔥

639

Calories

  • 44
    Protein
  • 59
    Carbs
  • 25
    Fats

💡 For added flavor, you can sauté vegetables with a splash of white wine.Use low-sodium chicken broth to reduce the salt content if desired.For added heat, increase the amount of hot pepper sauce.