Creamy Buffalo Chicken Noodle Soup

• 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
• 1/4 cup flour
• 1 (32 ounce) carton Swanson(R) Chicken Broth
• 1 pound cooked chicken breast meat, chopped
• 1/3 cup hot pepper sauce
• 1 teaspoon dried parsley flakes
• 1 cup half-and-half
• crumbled blue cheese (optional)
• ranch-flavored croutons (optional)

1. Cook egg noodles as directed on package, drain.
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.
3. Pour in Swanson(R) 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. Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

egg noodles, butter, onion, stalks celery, carrots, clove garlic, flour, chicken broth, hot pepper, parsley flakes, blue cheese, ranchflavored croutons

Taken from www.allrecipes.com/recipe/245086/creamy-buffalo-chicken-noodle-soup/ (may not work)