Name: Creamy Buffalo Chicken Noodle Soup
Yield: 4
Ingredients: Extra-wide egg noodles - 1 (8 ounce) package; Butter - 2 tablespoons; Onion, chopped - 1 medium; Celery, chopped - 3 stalks; Carrots, peeled and chopped - 3; Garlic, chopped - 1 clove; Flour - ¼ cup; Swanson® Chicken Broth - 1 (32 ounce) carton; Cooked chicken breast meat, chopped - 1 pound; Hot pepper sauce - ⅓ cup; Dried parsley flakes - 1 teaspoon; Half-and-half - 1 cup; Crumbled blue cheese - 1 teaspoon; Ranch-flavored croutons - 1 tablespoon

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Ingredients for - Creamy Buffalo Chicken Noodle Soup

1. Extra-wide egg noodles - 1 (8 ounce) package

2. Butter - 2 tablespoons

3. Onion, chopped - 1 medium

4. Celery, chopped - 3 stalks

5. Carrots, peeled and chopped - 3

6. Garlic, chopped - 1 clove

7. Flour - ¼ cup

8. Swanson® Chicken Broth - 1 (32 ounce) carton

9. Cooked chicken breast meat, chopped - 1 pound

10. Hot pepper sauce - ⅓ cup

11. Dried parsley flakes - 1 teaspoon

12. Half-and-half - 1 cup

13. Crumbled blue cheese - 1 teaspoon

14. Ranch-flavored croutons - 1 tablespoon

How to cook deliciously - Creamy Buffalo Chicken Noodle Soup

1. Stage

Cook egg noodles as directed on package, drain.

2. Stage

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. Stage

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.

4. Stage

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