Creamy Chicken Wild Rice Noodle Soup

Three Little Ghostesses

Three little ghostesses 

Sitting on postesses, 

Eating buttered toastesses, 

Greasing their fistesse, 

Up to their wristesses, 

Oh, what beastesses 

To make such feastesse!

Creamy Chicken Wild Rice Noodle Soup
An Ever Ready Special

Cook's Notes: And what a feastesse this warm filling bowl of soup was perfect for a chilly rainy night! 

FYI out of 9 days in October so far it has rained 8 days. And now they're talking about a dusting of snow. How can this be!!!!    

Cooking Tip; Use chicken broth to reheat and thin out soup the next day. 

Recipes serves 6 and can easily be made in a slow cooker. Advance prep make preparation of this soup easier to put together. I used a rotisserie chicken. Note there are two unusual ingredients in this soup, Dijon mustard and apple juice. Both add a LOT to the soup's flavor don't skip. This was such a tasty meal, well worth the effort.
If making a day ahead wait until reheating stage then add in noodles to cook on medium low to avoid getting mushy.

Ingredients:

• 2 cups cooked chicken
• 1 TB. olive oil
• 1 cup each diced sweet onions, celery and thinly diced carrots
• 3 garlic cloves, diced
• 1- 32 oz box low sodium chicken broth
• 1/3 cup apple cider
• 1 TB. dried parsley 
• 1 tsp. herbes de Provence
• 2 bay leaves 
• 1 tsp. Dijon mustard
• 2 cups cooked wild rice
• 2 cups dried pasta noodles broken in half  e.g. fettuccine or spaghetti 
•  2 TB butter
•  1/4 cup flour
•  1-1/4 cups 2 % milk
• 3 TB heavy cream

Directions: 

• In a large soup heat olive oil and saute onions, celery, carrots and garlic about 5-7 minutes
• Add chicken broth, spices, cider, mustard, cooked wild rice and chicken. Cover and simmer on low 30 minutes. Uncover add in broken noodles and cook 7 minutes more. 
• In a saucepan over medium high heat melt butter and add in flour. Cook roux stirring constantly 2 minutes. Whisk in milk slowly and add in cream. Use a whisk to blend all ingredients. Add to the soup broth and cook on low heat until soup starts to thicken.  Remove bay leaves. 

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