Chicken Noodle and Wild Rice Soup

I made this with peas instead of celery. It is a wonderful thick soup. It's like a creamy chicken noodle soup. My mother-in-law even approved.

  • 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)


  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.


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