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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup with a silky roux-thickened, creamy broth and chewy wild rice. Simmered with shredded chicken, carrots, celery, and aromatics, then finished with egg noodles for tender bites.
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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: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast
  • 0.5 cup wild rice blend, uncooked
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 clove garlic, minced
  • 8 cup chicken broth
Creamy roux and noodles
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 6 oz egg noodles
  • Salt and pepper to taste Use to season at the end.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer the soup base
  1. Bring chicken broth to a simmer in a Dutch oven over medium heat, then add chicken breast, wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley. Simmer for 30 minutes, until the wild rice is nearly tender, keeping a steady gentle bubbling.
  2. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir so it disperses through the broth.
Thicken with a roux
  1. In a separate small pan, melt the butter over medium heat, then whisk in the flour. Cook for 1-2 minutes until it smells nutty and looks lightly golden.
  2. Whisk the roux with 1 cup of the hot broth until smooth. Stir the roux mixture back into the pot, scraping in any thick bits.
Finish with noodles and cream
  1. Stir in the heavy cream and bring the soup back to a gentle simmer. Add the egg noodles and cook for 6-8 minutes until tender, stirring occasionally so they don’t stick.
  2. Season the soup with salt and pepper to taste. Taste and adjust so the flavors are balanced and the broth isn’t under-salted.

Notes

For the best texture, don’t overcook the wild rice in the first simmer—stop when it’s nearly tender so it finishes as the egg noodles cook. Store leftovers covered in the refrigerator for up to 4 days; reheat gently, adding a splash of broth or water if thickened. Freezing is not ideal because cream soups can break after thawing. If you want a lighter version, swap heavy cream for evaporated milk to reduce richness while keeping a creamy finish.