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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup made by simmering chicken and wild rice until tender, then thickening with a quick roux for a creamy golden broth. Finished with egg noodles so every spoonful has chewy wild rice kernels, shredded chicken, and soft noodles in one pot.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Wild rice blend and vegetables
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots
  • 3 celery
  • 1 onion
  • 4 garlic
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper to taste
Creamy roux and noodles
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 6 oz egg noodles

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer the soup base
  1. In a Dutch oven, simmer chicken breast in chicken broth with wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley for 30 minutes, until the wild rice is nearly tender, keeping a steady gentle simmer throughout.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the Dutch oven.
Make the roux and thicken
  1. In a separate small pan, melt butter and whisk in flour, then cook for 1-2 minutes until the mixture looks lightly golden.
  2. Whisk the roux into 1 cup of the hot broth until smooth, then stir it back into the pot to thicken the soup.
Add cream and cook noodles
  1. Stir in heavy cream and bring the soup back to a gentle simmer.
  2. Add egg noodles and cook for 6-8 minutes, until tender, stirring occasionally so they don’t stick.
  3. Season to taste with salt and pepper, then serve hot with fresh thyme sprigs if desired.

Notes

Pro tip: add the egg noodles at the end and simmer just until tender so they stay springy instead of soaking up too much liquid. Store leftovers in the refrigerator up to 3-4 days; reheat gently to avoid over-thickening. Freezing is not recommended because egg noodles can soften and the cream may separate. For a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.