Chicken Noodle and Wild Rice Soup

Warm, hearty, and packed with wholesome ingredients, this Chicken Noodle and Wild Rice Soup is the ultimate comfort food for any season. Combining tender shredded chicken, earthy wild rice, and perfectly cooked egg noodles, this recipe is brimming with fresh flavors from sautéed carrots, celery, and onions, enhanced by a fragrant blend of thyme, rosemary, and parsley. The rich chicken broth ties everything together in a satisfying, one-pot meal that’s both nourishing and delicious. Ready in under an hour, this soup is not only perfect for cozy family dinners but also makes for excellent leftovers. Serve it steaming hot with crusty bread for a truly comforting dining experience.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 0.5 cup wild rice
• 2 cups egg noodles
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 2 cloves garlic
• 8 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by seasoning the chicken breast with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the chicken breast to the pot and sear for 3-4 minutes per side to develop some color. Remove the chicken from the pot and set aside.

Step 3

In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Pour in the chicken broth and stir in the wild rice, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.

Step 6

Return the seared chicken breast to the pot. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the wild rice is tender.

Step 7

Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken back into the soup.

Step 8

Add the egg noodles to the pot and simmer for an additional 8-10 minutes, or until the noodles are cooked al dente.

Step 9

Remove the bay leaf and stir in the chopped fresh parsley. Taste and adjust seasoning as needed.

Step 10

Serve the soup hot and enjoy with crusty bread or crackers, if desired.

Nutrition Facts

Serving size	(3146.0g)

Amount per serving	% Daily Value*
Calories	1991.5

Total Fat 52.9g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 478.4mg	0%
Sodium 7322.4mg	0%
Total Carbohydrate 179.7g	0%
Dietary Fiber 17.4g	0%
Total Sugars 18.1g
Protein 196.7g	0%

Vitamin D 23.0IU	0%
Calcium 378.4mg	0%
Iron 17.1mg	0%
Potassium 4062.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 39.7%

Carbs: 36.3%