Creamy Buffalo Chicken Noodle Soup
3 medium carrots - peeled & diced
2 celery stalks - diced
2 cloves of garlic - diced
1 medium yellow onion - diced
1 pound cooked chicken breast - diced/shredded
1 cup buffalo sauce (Frank's Red Hot Buffalo Wing Sauce)
4 cups (1 box) chicken stock
2 cups wide noodles
1 cup half & half
Blue cheese crumbles
Saute veggies in olive oil until soft
Add shredded chicken, broth, buffalo sauce. Simmer for an hour.
I cook the noodles separately in water as directed by the package to avoid over cooking. Then add the cooked noodles and half & half to the soup mixture.
Serve with blue cheese crumbles