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Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup with creamy golden broth, tender wild rice kernels, and soft egg noodles. Simmered chicken and vegetables are shredded back in, then thickened with a quick roux for a rich 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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and 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 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz egg noodles
  • 0.01 salt and pepper to taste to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Simmer the chicken and wild rice
  1. In a Dutch oven, combine chicken breast, wild rice blend, chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley. Simmer over medium heat for 30 minutes until the wild rice is nearly tender, stirring occasionally and keeping the liquid at a steady bubble.
Shred and return chicken
  1. Remove the chicken from the pot and shred it with a fork. Return the shredded chicken to the pot so it can finish heating through.
Make a quick roux and thicken
  1. In a separate small cast iron skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, then whisk in 1 cup of the hot broth until smooth and glossy.
  2. Stir the roux into the soup until evenly blended. Simmer briefly as needed to remove any lumps, keeping the broth smooth.
Cook the noodles and finish
  1. Pour in the heavy cream and stir to combine. Bring back to a gentle simmer and add the egg noodles, cooking 6-8 minutes until tender.
  2. Season with salt and pepper to taste. Taste the broth and adjust seasoning for a balanced flavor.

Notes

For the best texture, keep the wild rice at a steady simmer (not a hard boil) so it stays chewy, not mushy. Refrigerate leftovers up to 3 days; reheat gently on the stove since the noodles will continue to soften. Freezing is not recommended because the noodles can turn soft when thawed. For a lighter option, use half-and-half instead of heavy cream for a similar creamy feel with less richness.