Buffalo Chicken Soup

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Ingredients

3 cups uncooked egg noodles

2 tsp. olive oil

1/4 cup yellow onion, chopped

1 clove garlic, minced

2 medium carrots, peeled, and cut into half moons

2 tsp. ranch dressing seasoning mix

3 Tbs. fresh cilantro, divided

32 ounces chicken stock

2/3 cup Frank’s Hot Sauce

4 ounces cheddar cheese, grated

4 ounces Parmesan cheese, grated

2 cups cooked chicken, cubed or shredded

1/4 cup green onions, chopped and divided

1/4 cup blue cheese crumbles

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