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Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 c. chicken broth
1/2 c. onion, diced
1 c. carrot, diced
12 oz. package egg noodles, frozen
1 box wild rice mix (6.25 oz., quick cook)
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
2 c. Half-and-Half
2 c. cooked boneless skinless chicken breasts, diced
Directions:
Directions:
In large pot combine 9 cups chicken broth (reserve 1 cup for later), carrots and onion. Bring to a boil. Add frozen egg noodles and return to a boil. Reduce heat, cover and simmer for 15 minutes. Add rice and seasoning packet and cook for 5 minutes. In a small bowl, stir together 1 cup of reserved broth, flour, salt, pepper and poultry seasoning till smooth. Add the flour mixture slowly to the soup pot, stirring constantly. Bring to a boil. Cook 1 minute or until thickened and bubbly. Slowly add half-and-half to soup, stirring constantly. Add diced chicken. Heat through. Let stand 10 to 15 minutes before serving to thicken.

 

 

 

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