Chicken and Wild Rice Soup/ Jenna

By vickysue_4

Ingredients

• 112 Ounces (80 ounces) chicken broth
• 24 ounces (12 oz) 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
• 1/8 teaspoon poultry seasoning
• 2 cups half-and-half
• 2 cups cooked boneless skinless chicken breasts (diced) (Rotisserie Chicken)
• 1/2 cup onion (diced)
• 1 cup carrot (diced)
• 1 cup celery (diced)

Preparation

Step 1

1.In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
2
Add Frozen egg noodles and return to a boil.
3
Reduce heat cover and simmer for 15 minute.
4
Add rice and seasoning packet and cook for 5 minute.
5
In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
6
Add the flour mixture slowly to the soup pot stirring constantly.
7
Bring to boiling; cook 1 minute or until thickened and bubbly.
8
Slowly add half and half to soup stirring constantly.
9
Add diced chicken.
10
Heat through.