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Chicken Noodle And Wild Rice Soup

Chicken noodle and wild rice soup simmers chicken thighs, vegetables, and wild rice in a creamy broth. Egg noodles are stirred in at the end so they cook just until tender.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
Resting 5 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 0.75 cup wild rice uncooked, rinsed
  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 oz wide egg noodles
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in the broth until smooth, then stir in the wild rice, chicken thighs, thyme, bay leaf, salt, and pepper. Bring to a boil over medium-high heat.
  4. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 20–30 minutes, until the chicken reaches 165°F in the thickest part. Transfer the chicken to a cutting board and continue simmering the soup for 20–35 minutes, stirring occasionally, until the wild rice is tender and some grains have split.
  5. Remove and discard the bay leaf, then shred the chicken with two forks. Stir the egg noodles into the soup and simmer uncovered for 6–8 minutes, until just tender.
  6. Stir in the shredded chicken and heavy cream and cook gently for 2–3 minutes, until heated through; do not boil. Remove from the heat and let the soup rest for 5 minutes before serving.

Notes

For the best texture, add the egg noodles near the end and cook them just until tender. Refrigerate leftovers for 3–4 days; freezing is not recommended because the noodles and cream may change texture. For a gluten-free variation, use gluten-free flour and egg noodles.