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Chicken Noodle and Wild Rice Soup

Chicken noodle and wild rice soup made with a creamy roux and tender egg noodles. Simmered chicken and wild rice create chewy kernels and a rich, golden broth.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Cut into large chunks for even simmering.
Wild rice and vegetables
  • 0.5 cup wild rice blend Use uncooked for the proper chew.
  • 4 carrots Slice for consistent bite-size pieces.
  • 3 celery Slice thin for faster tenderization.
  • 1 onion Dice small for mellow flavor.
  • 4 clove garlic Minced so it blends into the broth.
Soup base
  • 8 cup chicken broth Keep warm to make the roux smooth.
  • 1 cup heavy cream Add after roux to keep the soup silky.
  • 3 tbsp butter Used to make the roux.
  • 3 tbsp flour For thickening the broth.
Seasonings
  • 1 tsp dried thyme Adds an earthy herbal note.
  • 1 tsp dried parsley Brightens the finished soup.
  • 6 oz egg noodles Cook until tender but not mushy.
  • 1 salt and pepper to taste Season at the end for best flavor control.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer the soup base
  1. In a Dutch oven, simmer chicken breast in the chicken broth with wild rice blend, carrots, celery, onion, garlic, dried thyme, and dried parsley for 30 minutes, until the wild rice is nearly tender, with occasional stirring and visible bubbling around the edges.
  2. Remove the chicken, shred it, then return the shredded chicken to the pot so the broth stays gently simmering.
Make a roux and thicken
  1. In a separate small pan, melt butter, whisk in flour, and cook for 1-2 minutes, until the mixture turns slightly golden and smells nutty.
  2. Whisk in 1 cup of the hot broth gradually until smooth, with no lumps visible, then stir the roux back into the pot.
Finish with cream and noodles
  1. Stir in heavy cream and bring the soup back to a gentle simmer, looking for a creamy consistency without boiling hard.
  2. Add egg noodles and cook for 6-8 minutes until tender, stirring occasionally so the noodles don’t stick.
  3. Season with salt and pepper to taste, then serve when the broth coats a spoon.

Notes

Pro tip: If the roux looks too thick, loosen it with a splash of hot broth before stirring into the pot to avoid lumps. Store leftovers in the fridge up to 3-4 days in a covered container; reheat gently. Freezing: yes—freeze in portions, then thaw and reheat; noodles may soften further. Dietary swap: use half-and-half instead of heavy cream for a lighter, still creamy texture.