Turkey Noodle and Wild Rice

In a large 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.