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Turkey Noodle and Wild Rice Soup

November 2, 2017



INGREDIENTS
  • 12 oz Marzetti Frozen Pasta® Egg Noodles, Reames Homestyle Original (Raw)
  • 1/2 cup Onion, chopped
  • 1/3 cup All purpose flour
  • 1/2 tsp Pepper
  • 2 cups Half and half
  • 1/2 cup Green onion, thinly sliced
  • 10 cups (80 oz) Chicken broth
  • 6.5 oz Long grain and wild rice mix
  • 1/2 tsp Salt
  • 1/4 tsp Poultry seasoning
  • 2 cups Turkey, cooked and diced
Preparation

In a large sauce pan or Dutch oven, add 9 cups of chicken broth and chopped onion. Bring to a boil. Add egg noodles and return to boil. Reduce heat, cover, and simmer for 15 minutes (or until noodles are desired tenderness). Add rice and seasoning packet; cook for an additional 5 minutes.

Meanwhile in a small bowl, stir together the remaining 1 cup of chicken broth, flour, salt, pepper, and poultry seasoning. Stir until smooth. Slowly add flour and broth mixture to cooked noodle/rice mixture, stirring constantly. Bring to boil. Cook 1 minute or until thickened and bubbly. Slowly add half and half to cooked noodle mixture; stirring constantly.

Add turkey; heat gently, stirring frequently until heated through. Stir in green onion before serving.


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