Sunday, February 10, 2013

Tonight's dinner, creamy chicken noodle & rice soup!

Makes about 10 Servings 
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)

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.

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