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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	80	ounces		703.0674	17.0097	100.2438	23.5868
egg noodle	12	ounces	frozen	1313.28	243.7434	48.4272	15.1848
wild rice mix	1	box		-	-	-	-
purpose flour	1/3	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
poultry seasoning	1/4	teaspoon		1.1513	0.24600000000000002	0.036000000000000004	0.0282
half	2	cups		-	-	-	-
chicken breast	2	cups	cooked boneless skinless diced	-	-	-	-
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.