Creamy Buffalo Chicken Noodle Soup Recipe

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.