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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup with tender, chewy wild rice and egg noodles simmered in a creamy golden broth. Shredded chicken and a quick roux thicken the soup for a rich, spoonable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
Creamy roux and noodles
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy cream
  • 6 oz egg noodles

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer the wild rice and chicken
  1. Bring chicken broth to a simmer in a Dutch oven, then add chicken breast, wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley. Simmer at a gentle boil for 30 minutes, stirring once or twice, until the wild rice is nearly tender.
  2. Remove the chicken from the pot and let it cool slightly, then shred it into bite-size pieces. Return the shredded chicken to the soup and keep warm over low heat.
Make the roux and thicken
  1. Melt butter in a separate small pan, then whisk in the flour to form a roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly until it looks smooth and slightly golden.
  2. Whisk the roux with 1 cup of the hot broth until smooth, then pour it back into the Dutch oven. Stir until the broth turns evenly thick and creamy.
  3. Stir in the heavy cream, then add egg noodles to the pot. Simmer for 6-8 minutes until the egg noodles are tender and the broth is creamy.
  4. Season the soup with salt and pepper to taste. Stir well, then serve hot over the chewy wild rice and noodles.

Notes

For best texture, keep the soup at a gentle simmer once the noodles go in so the egg noodles don’t burst. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth if thickened. Freeze is not recommended because cream-based soups can separate when thawed. To make it lighter, swap heavy cream for half-and-half and reduce simmer time by 1-2 minutes to avoid thinning.