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Creamy Buffalo Chicken Noodle Soup

5

30 min

Creamy Buffalo Chicken Noodle Soup

Creamy Buffalo Chicken Noodle Soup Photo 1

Time

30 min

Serving

4 persons

Calories

639

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
All of the classics of a creamy chicken noodle soup paired with buffalo chicken. This soup is the perfect fusion of comfort food and sports bar fare. It's sure to warm you up on those chilly winter nights.

Ingredients

  • extra-wide egg noodles: 1 pack (8 ounce pack)
  • butter: 2 Tbsp
  • medium onion: 1 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • carrots: 3 piece (chopped)
  • clove garlic: 1 piece (chopped)
  • flour: 0.25 cup
  • carton Swanson® Chicken Broth: 1 piece (32 ounce)
  • chicken breast meat: 1 pound (chopped, cooked)
  • hot pepper sauce: 0.33333 cup
  • parsley flakes: 1 tsp (dried)
  • half-and-half: 1 cup
  • crumbled blue cheese: 1 tsp
  • ranch-flavored croutons: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Cook egg noodles as directed on package, drain.
    Creamy Buffalo Chicken Noodle Soup Photo 2
  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.
    Creamy Buffalo Chicken Noodle Soup Photo 3
  3. 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.
    Creamy Buffalo Chicken Noodle Soup Photo 4
  4. Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.
    Creamy Buffalo Chicken Noodle Soup Photo 5

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