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Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup made with a creamy golden broth, chewy wild rice, and tender egg noodles. Simmer chicken in broth with vegetables, then use a quick roux for a silky 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: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast
Wild rice and vegetables
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 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 cast iron skillet

Method
 

Simmer the soup base
  1. Place chicken breast and chicken broth into a Dutch oven with wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley. Bring to a simmer and cook for 30 minutes, until the wild rice is nearly tender and the chicken is cooked through, stirring occasionally.
Shred the chicken
  1. Remove the chicken from the pot, shred it into bite-size pieces, then return the shredded chicken to the pot. Stir to combine so the chicken is evenly distributed.
Make a quick roux
  1. In a separate cast iron skillet, melt butter over medium heat and whisk in flour. Cook for 1-2 minutes, until it looks lightly toasted, then whisk in 1 cup of the hot broth until smooth.
Thicken, then cook noodles
  1. Stir the roux mixture back into the pot and heat until the broth is smooth and lightly thickened. Stir in heavy cream, then add egg noodles and cook 6-8 minutes until tender.
Finish and season
  1. Season the soup with salt and pepper to taste. Stir well, then let it stand 2 minutes off the heat before serving so the texture settles.

Notes

Pro tip: shred the chicken while it’s still warm for cleaner, smaller pieces that distribute well. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because cream and noodles can change texture. For a lighter option, use half-and-half instead of heavy cream (reduce add-in slightly and expect a slightly thinner broth).