Ingredients

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

Preparation

Directions:

  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.