How to Make Creamy Buffalo Chicken Noodle Soup - A Step-by-Step Guide

If you're a fan of buffalo chicken and a warm, comforting bowl of soup, then this recipe is for you. Creamy Buffalo Chicken Noodle Soup combines the beloved flavors of buffalo chicken with the heartiness of a classic noodle soup, creating a delicious and satisfying dish that's perfect for a cozy night in or for feeding a crowd at a gathering.

With its creamy base and bold buffalo sauce, this soup is a flavorful twist on traditional chicken noodle soup. The creamy broth adds a rich and...

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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

Information

  • Servings: 4
  • Yield: 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® 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.
  • Nutrition

    639 cal.

    • Total Fat: 25g
    • Saturated Fat: 11g
    • Cholesterol: 175mg
    • Sodium: 1648mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 44g
    • Vitamin C: 21mg
    • Calcium: 146mg
    • Iron: 4mg
    • Potassium: 756mg