Go Back

Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup made with a creamy golden broth, tender chewy wild rice kernels, and egg noodles. Simmered together with shredded chicken for a hearty American main dish.
Print Recipe Pin Recipe
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
  • 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
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 8 cup chicken broth
Creamy roux and noodles
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 6 oz egg noodles
  • 0.5 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer soup base
  1. In a Dutch oven, simmer chicken breast in the chicken broth with the wild rice blend, carrots, celery, onion, garlic, thyme, and parsley for 30 minutes until the wild rice is nearly tender, maintaining a steady simmer (about 180°F/82°C). Keep the surface gently bubbling so the rice cooks evenly.
  2. Remove the chicken breast, shred it, and return the shredded chicken to the pot.
Thicken and finish
  1. In a separate small pan, melt the butter, whisk in the flour, and cook for 1-2 minutes over medium heat until smooth and lightly thickened, about 200°F/93°C. Whisk constantly to avoid flour lumps.
  2. Whisk in 1 cup of the hot broth until fully smooth, then stir the roux mixture back into the pot.
  3. Stir in the heavy cream, then add the egg noodles and cook for 6-8 minutes until tender, keeping the soup at a gentle simmer (about 180°F/82°C). Stir occasionally to prevent noodles from sticking.
  4. Season with salt and pepper to taste, then serve hot with a ladleful of creamy broth and wild rice.

Notes

For best texture, keep the simmer gentle once the noodles are added so they don’t break; if needed, simmer 1-2 minutes longer to reach your preferred tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze up to 2 months (cream soups may thicken when frozen—reheat with a splash of broth or water). For a lighter option, use half-and-half instead of heavy cream for a less rich finish.