Autumn Wild Rice Soup
A warm and hearty soup featuring wild rice, fresh vegetables, and shredded chicken in a creamy broth, perfect for autumn.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
- 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)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- 1/4 cup dry sherry (optional)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
Cooking the Rice
- Place rinsed wild rice in a medium saucepan with 4 cups of chicken broth and bring to a boil.
- Lower the heat and let simmer, covered, for 45-50 minutes until tender.
- Drain any excess liquid and set the rice aside.
Sautéing the Vegetables
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add mushrooms and cook for another 5-7 minutes until tender.
- Stir in minced garlic, thyme, sage, rosemary, and optional red pepper flakes for about a minute.
Simmering the Soup
- Pour in the remaining 4 cups of chicken broth and add cooked wild rice and shredded chicken.
- Bring to a gentle simmer, reduce heat to low, cover, and simmer for at least 30 minutes.
Finishing Touches
- Gently stir in heavy cream (or coconut milk) and dry sherry, if using.
- Add chopped parsley and season with salt and pepper to taste.
- Heat through gently without boiling after adding cream.
Notes
For a creamy texture, blend part of the soup after simmering and then mix it back in. Use fresh ingredients for better flavor.