Turkey Noodle & Wild Rice
1 bag (12 oz) Reames® Homestyle Egg Noodles
10 cups chicken broth
1/2 cup onion, chopped
1 box (6.2 oz.) 5 minute long grain & wild rice mix
1/3 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
2 cups half and half
2 cups turkey, cooked & diced
1/2 cup green onion, thinly sliced
In a large pan or Dutch oven, combine 9 cups of chicken broth and chopped onion. Bring to a boil. Add Reames Home Style Egg Noodles; return to boiling. Reduce heat, cover and simmer 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 and rice mixture, stirring constantly. Bring to boiling; 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.
I could not find the long grain and wild rice in instant form so I bought a box of Uncle Ben's Long Grain & Wild Rice and cooked it before starting the rest and so I also cut back the broth by one cup. I omitted the 1/2 cup of chopped onion so Katie would eat it, but I did chop up some green onion for Kevin and I to add to our bowls. It was so good.