Chicken Noodle And Wild Rice Soup

• Meat
• 2 cups Chicken breasts, cooked boneless skinless
• 1/4 tsp Poultry seasoning
• Produce
• 1 cup Carrot
• 1 cup Celery
• 1/2 cup Onion
• Liquid: 80 oz Chicken broth
• Pasta & Grains: 12 oz Egg noodles
• Baking & Spices
• 1/3 cup All-purpose flour
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 (6 1/4 ounce) box Wild rice mix
• Dairy: 2 cups Half-and-half

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

chicken breasts, poultry seasoning, carrot, celery, onion, liquid, pasta, baking, allpurpose, pepper, salt, rice mix

Taken from www.epicurious.com/recipes/member/views/chicken-noodle-and-wild-rice-soup-52917901 (may not work)