In a large pan or dutch oven, combine 9 cups of the chicken broth and chopped onion. Bring to boiling. Add egg noodles; return to boiling. Reduce heat, cover and simmer 15 min (or until noodles are desired tenderness). Add rice and seasoning packet; cook for 5 min.
Meanwhile, in a small bowl stir together the 1 cup of reserved chicken broth, flour, salt, pepper, and seasoning; stir until smooth. Slowly add flour and broth mixture to cooked noodle and rice mixture, stirring constantly. Bring to boiling; cook 1 min 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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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 80 (41%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 58.8mg||18 %|
|Sodium 507.9mg||18 %|
|Potassium 505.4mg||13 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.1g|
|Protein 17.6g||25 %|
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Calories per serving: 193
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