Description
A hearty and comforting wild rice soup packed with seasonal vegetables and tender chicken, perfect for fall.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 8 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, 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
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes. Drain any excess liquid and set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes. Stir in garlic, thyme, sage, rosemary, and red pepper flakes (if using) for 1 minute until fragrant.
- Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer, cover, and simmer for at least 30 minutes, stirring occasionally.
- Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add fresh parsley, season with salt and pepper to taste. Heat through gently, careful not to boil the soup after adding the cream.
- Serving: Ladle the soup into bowls. Garnish with toasted nuts and grated Parmesan cheese (if using). Serve immediately.
Notes
For a lighter broth, reduce the initial amount of chicken broth; for a thicker texture, add more broth until desired consistency is reached. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: wild rice soup, fall soup, comfort food, autumn recipes, hearty soup