Chicken Noodle and Wild Rice Soup

"Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by ladill photo by ladill
Ready In:
35mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • 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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Reviews

  1. So Good! I did add peas to mine as well. I also used regular wild rice.
     
  2. 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.
     
  3. This was delicous. I used a whole rotisserie chicken from the store, shredded it and put it in to save cooking time. I added dried onion, garlic powder,a couple slices of left over bacon, and celery. This was quick, easy and sooo yummy!!!
     
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Tweaks

  1. 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.
     

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