Autumn Wild Rice Soup
A comforting soup featuring wild rice, tender vegetables, and shredded chicken, perfect for cozy fall days.
Ingredients
For the Soup Base
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth Homemade broth can enhance flavor.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional) For a little kick.
- 1 cup cooked chicken, shredded Rotisserie chicken works well.
- 1/2 cup heavy cream or coconut milk Coconut milk for a dairy-free option.
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- 1/4 cup dry sherry (optional) For depth of flavor.
- 1/2 cup chopped pecans or walnuts, toasted For garnish.
- 1/4 cup grated Parmesan cheese (optional) For garnish.
Instructions
Cook the Wild Rice
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes or until softened and translucent. Add the mushrooms and cook for another 5-7 minutes until tender.
- Stir in the garlic, thyme, sage, rosemary, and red pepper flakes, and cook for about a minute until fragrant.
Simmer the Soup
- Pour in the remaining 4 cups of chicken broth, followed by the cooked wild rice and shredded chicken. Bring to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches
- Stir in the heavy cream or coconut milk and sherry, if using. Add the parsley, seasoning with salt and pepper to taste. Heat through gently.
Serving
- Ladle the soup into bowls and garnish with toasted nuts and grated Parmesan cheese, if desired. Enjoy hot!
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to three months. Thaw and reheat gently on the stove to maintain creamy consistency. Store garnishes separately to keep them fresh.