Name: Autumn Wild Rice Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 8 cups chicken broth (low sodium preferred); 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 (rotisserie chicken works great!); 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)

Description

A hearty bowl of Autumn Wild Rice Soup filled with wild rice, vegetables, and tender chicken, perfect for chilly fall days.

Ingredients

Scale

1 cup wild rice, rinsed
8 cups chicken broth (low sodium preferred)
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 (rotisserie chicken works great!)
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, then reduce the heat to low, cover, and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Incorporate mushrooms and cook for another 5-7 minutes.
Build the Flavor: Stir in garlic, thyme, sage, rosemary, and optional red pepper flakes. Cook for about a minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth, add wild rice and shredded chicken. Bring to a simmer, lower heat, cover, and simmer for at least 30 minutes.
Finishing Touches: Mix in heavy cream (or coconut milk) and dry sherry if using. Add parsley and season with salt and pepper. Heat through gently.
Serve: Ladle the soup into bowls and garnish with toasted nuts and Parmesan cheese if desired.

Notes

You can freeze leftovers for up to 3 months. Rinse wild rice before cooking for better flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg

Keywords: soup, wild rice, autumn recipes, comfort food, fall dishes