Chicken Noodle and Wild Rice Soup

While looking for a quick and easy dinner for this evening I came across this recipe!! Today has been overcast and it seemed like the perfect day to make some soup. This soup comes out pretty thick so I would probably refer to it more as “glop” but it turned out delicious!! I only modified it a bit by shredding  a rotisserie chicken from the deli rather than cooking chicken breasts (for times sake tonight), adding in a can of drained corn, and adding in a few other seasonings of choice such as garlic powder!! Here’s the recipe…Enjoy!! 🙂




Units: US | Metric

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.