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Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup made with a creamy roux thickened broth and tender egg noodles. Simmered chicken, vegetables, and chewy wild rice create a hearty, spoonable main-dish soup.
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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 and soup base
  • 1.5 lb chicken breast Shred after simmering.
  • 0.5 cup wild rice blend, uncooked Simmer until nearly tender.
  • 4 carrots, sliced Slice evenly for consistent doneness.
  • 3 celery, sliced Slice evenly for consistent doneness.
  • 1 onion, diced Dice small so it melts into the broth.
  • 4 garlic, minced Minced to distribute flavor.
  • 8 cup chicken broth Use as the simmering liquid and for the roux.
  • 1 cup heavy cream Added after roux for a creamy finish.
  • 3 tbsp butter Melt for roux.
  • 3 tbsp flour Used to thicken the soup.
  • 1 tsp dried thyme Adds classic savory herb notes.
  • 1 tsp dried parsley For earthy, balanced flavor.
  • 6 oz egg noodles Cook until tender.
  • Salt and pepper to taste Season at the end and to your preference.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Simmer the chicken, wild rice, and vegetables
  1. Bring chicken broth to a gentle simmer in a Dutch oven, then add chicken breast, wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley. Maintain a steady simmer and cook for 30 minutes, until the wild rice is nearly tender and the chicken is cooked through, stirring occasionally so nothing sticks.
Shred the chicken and return to the pot
  1. Remove the chicken from the pot, let it cool slightly, then shred it into bite-size pieces. Return the shredded chicken to the soup and keep it hot while you thicken with roux.
Make a smooth roux and thicken the soup
  1. In a separate small cast iron skillet, melt butter over medium heat, then whisk in flour and cook for 1-2 minutes until it smells nutty and smooth. While whisking, add 1 cup of the hot broth gradually until the roux turns silky, then stir the thickened mixture back into the Dutch oven to combine.
Add cream and cook the egg noodles
  1. Stir in the heavy cream until the soup turns creamy and evenly colored. Add egg noodles and simmer (do not boil hard) for 6-8 minutes, stirring occasionally, until the noodles are tender and the broth lightly thickens.
Season and serve
  1. Taste the soup and season with salt and pepper to taste. Serve hot with a fresh herb garnish if desired.

Notes

For the best texture, keep the soup at a gentle simmer after adding the noodles so they don’t overcook and turn soft. Store in the refrigerator up to 4 days; reheat gently with a splash of broth if it thickens. Freezing is not recommended for the cream-and-noodle portion, but you can freeze the soup base (without noodles and cream) up to 2 months and add noodles/cream after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar creamy finish.