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.
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Recipe Information
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
Instructions
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.
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.
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.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
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.
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.
Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken back into the soup.
Add the egg noodles to the pot and simmer for an additional 8-10 minutes, or until the noodles are cooked al dente.
Remove the bay leaf and stir in the chopped fresh parsley. Taste and adjust seasoning as needed.
Serve the soup hot and enjoy with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.1 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4062 mg | 86% | |
*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.
