Ingredient

• 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

Direction

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® 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.