The standard pairing of buffalo chicken with creamy chicken noodle soup. The perfect combination of comfort food and bar food is this soup. You will definitely feel warmer on those chilly winter nights.
| Servings: | 4 |
| Yield: | 4 servings |
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
- ¼ cup flour
- 1 (32 ounce) carton Swanson® Chicken Broth
- 1 pound cooked chicken breast meat, chopped
- ⅓ cup hot pepper sauce
- 1 teaspoon dried parsley flakes
- 1 cup half-and-half
- 1 teaspoon crumbled blue cheese
- 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.
- For a thinner soup, use milk instead of half and half; use heavy cream for a thicker soup.
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Nutrition Facts
| Calories | 639 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 5 g |
| Protein | 44 g |
| Saturated Fat | 11 g |
| Sodium | 1648 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and friends loved this soup and it was perfect for a crowd of diverse tastes. Without the hot sauce, blue cheese crumbles and croutons, it was pretty bland which was great for family members who prefer that! Those who added the hot sauce, blue cheese and croutons were equally satisfied with their meals. It was a win-win for all!