CHICKEN NOODLE AND WILD RICE SOUP

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Chicken Noodle and Wild Rice Soup image

Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.

Provided by mollypie

Categories     Chicken

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 12

80 ounces chicken broth
12 ounces egg noodles (Pkg. frozen)
1 (6 1/4 ounce) box wild rice mix (quick cook)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups half-and-half
2 cups cooked boneless skinless chicken breasts (diced)
1/2 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)

Steps:

  • In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
  • Add Frozen egg noodles and return to a boil.
  • Reduce heat cover and simmer for 15 minute.
  • Add rice and seasoning packet and cook for 5 minute.
  • In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
  • Add the flour mixture slowly to the soup pot stirring constantly.
  • Bring to boiling; cook 1 minute or until thickened and bubbly.
  • Slowly add half and half to soup stirring constantly.
  • Add diced chicken.
  • Heat through.

Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2

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