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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup with a creamy, golden broth made by simmering wild rice and vegetables, then thickening with a quick roux. Tender egg noodles cook right in the pot for a comforting, chewy 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: 520
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 base
  • 8 cup chicken broth
Creamy roux and noodles
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 6 oz egg noodles
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.1 salt and pepper to taste Use to season to preference.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer the soup
  1. Add chicken breast, chicken broth, wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley to a Dutch oven. Bring to a simmer over medium heat, then simmer for 30 minutes, stirring occasionally, until the wild rice is nearly tender.
  2. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir to combine.
Thicken with a quick roux
  1. In a separate small pan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, until lightly golden and smooth.
  2. Whisk in 1 cup of the hot broth until the mixture is smooth. Stir the roux back into the Dutch oven until the soup thickens evenly.
Cook the noodles and finish
  1. Stir in the heavy cream. Add the egg noodles and simmer for 6–8 minutes until tender, keeping the soup at a gentle simmer.
  2. Season with salt and pepper to taste. Stir well and serve hot.

Notes

For the best texture, keep the soup at a gentle simmer after adding the noodles so they don’t overcook. Refrigerate in an airtight container for up to 3 days; the soup may thicken as it cools—thin with a splash of broth when reheating. Freezing is not ideal because egg noodles can soften, but you can freeze without noodles if you prefer; reheat and add fresh noodles to serve. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy finish.