Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Cook's Note:
For a thinner soup, use milk instead of half and half; use heavy cream for a thicker soup.
Nutrition Facts (per serving)
| 639 | Calories |
| 25g | Fat |
| 59g | Carbs |
| 44g | Protein |
