CHICKEN NOODLE AND WILD RICE SOUP

Steps:

• Directions: 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.