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Chicken Noodle and Wild Rice Soup

Chicken Noodle and Wild Rice Soup with creamy golden broth, chewy wild rice, and tender egg noodles. Simmered with chicken, carrots, celery, onion, and garlic, then thickened with a quick roux for a silky finish.
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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
  • 1.5 lb chicken breast
Soup base
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots, sliced
  • 3 stalks celery, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 cup chicken broth
Creamy roux and finishing
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz egg noodles
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. Add chicken breast, wild rice blend, carrots, celery, onion, garlic, dried thyme, dried parsley, and chicken broth to a Dutch oven. Bring to a simmer over medium heat, then maintain a gentle simmer for 30 minutes, until the wild rice is nearly tender.
  2. Remove the chicken from the pot and shred it. Return the shredded chicken to the Dutch oven and stir to distribute it through the broth.
Thicken with roux
  1. In a separate small pan, melt butter over medium heat until it turns lightly foamy. Whisk in the flour and cook 1-2 minutes until it smells nutty but does not brown.
  2. Whisk in 1 cup of the hot broth until the mixture is smooth. Stir the roux mixture back into the pot and simmer briefly to blend, watching for a velvety thickening.
Cook noodles and finish
  1. Stir in the heavy cream and bring the soup back to a gentle simmer. Add egg noodles and cook 6-8 minutes, stirring occasionally, until tender.
  2. Season with salt and pepper to taste. Taste again and adjust before serving with a creamy golden broth over the wild rice and noodles.

Notes

For the best texture, keep the simmer gentle after adding the noodles so they stay tender without turning soft. Store leftovers in the refrigerator up to 4 days; rewarm gently, adding a splash of broth if it thickens too much. Freezing is not ideal because egg noodles can soften—if you want to freeze, cook noodles separately and add them when reheating. For a lighter version, use half-and-half instead of heavy cream.