Creamy Buffalo Chicken Noodle Soup

Ingredients

• • 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

Preparation

• • 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

Barb Wilson