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Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup with a creamy golden broth—wild rice simmers until nearly tender, then shredded chicken and egg noodles are finished in a quick roux-thickened base. Expect chewy wild rice kernels and tender egg noodles in a rich, thyme-forward American 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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Wild rice blend
  • 0.5 cup wild rice blend uncooked
Vegetables
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth
  • 8 cup chicken broth
Creamy base
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
Herbs
  • 1 tsp dried thyme
  • 1 tsp dried parsley
Noodles
  • 6 oz egg noodles
Seasoning
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. Combine chicken breast, chicken broth, wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley in a Dutch oven. Bring to a simmer and cook for 30 minutes, until the wild rice is nearly tender, with occasional stirring so the rice cooks evenly.
Shred and return chicken
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the Dutch oven. Stir until evenly distributed throughout the simmering soup.
Make a quick roux
  1. In the same Dutch oven or a small section of it, melt butter and whisk in flour. Cook for 1-2 minutes to remove the raw flour taste, then whisk in 1 cup of the hot broth until smooth.
Thicken and cook the noodles
  1. Stir the roux mixture back into the pot, then add heavy cream. Bring back to a gentle simmer and stir in egg noodles, cooking for 6-8 minutes until tender.
Season and finish
  1. Season with salt and pepper to taste and stir to combine. Simmer for 1 minute more, then serve hot.

Notes

For best texture, use a gentle simmer once you add the cream so the soup stays silky instead of breaking. Store covered in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because egg noodles can soften too much after thawing. For a lighter version, replace heavy cream with half-and-half (it will be slightly less thick).