Ingredients for Chicken Noodle And Wild Rice Soup
- 9 cups chicken broth
- Egg Noodles
- Wild Rice Mix
- All Purpose Flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 cup heavy cream or half-and-half
- Cooked Boneless Skinless Chicken Breasts
- 1 medium onion (chopped)
- Carrot
- 2 celery stalks (chopped)
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How to Make Chicken Noodle And Wild Rice Soup
- In a large pot or Dutch oven, sauté 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) in 1 tablespoon olive oil until softened (about 5 minutes).
- Add 9 cups chicken broth, 1 cup wild rice, and bring to a boil.
- Add 8 ounces egg noodles and return to a boil.
- Reduce heat, cover, and simmer for 15 minutes, or until noodles are almost cooked through.
- In a small bowl, whisk together 1/2 cup reserved chicken broth, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon poultry seasoning until smooth.
- Slowly whisk the flour mixture into the soup pot, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 1 minute, or until thickened and bubbly.
- Remove from heat and stir in 1 cup heavy cream or half-and-half.
- Add 2 cups cooked chicken (diced or shredded).
- Heat through and serve immediately. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
12g
Fat
22g
Carbs
15g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Bisques Cream Soups Soups Stews Poultry American Easy Beginner Cook Low Fat Chicken Dietary Low Cholesterol Low Calorie Comfort Food Midwestern Healthy 2 Low In Something Meat Taste Mood Savory
