Autumn Wild Rice Soup
A cozy, hearty soup packed with wild rice, vegetables, and chicken that embodies the essence of autumn.
Ingredients
For the Soup Base
- 8 cups chicken broth (low sodium preferred) Using low-sodium allows for better control of saltiness
- 1 tablespoon olive oil For sautéing vegetables
- 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) Adds heat, adjust based on preference
- 1 cup cooked chicken, shredded Rotisserie chicken works great!
- 1/2 cup heavy cream (or coconut milk for dairy-free) Substitute for a dairy-free version
- 1/4 cup chopped fresh parsley For freshness and garnish
- 1/4 cup dry sherry (optional) Adds depth of flavor
For Garnish
- 1/2 cup chopped pecans or walnuts, toasted For crunch
- 1/4 cup grated Parmesan cheese (optional) For serving
Spices
Instructions
Cook Wild Rice
- Mix 1 cup of wild rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer for about 45 to 50 minutes or until tender.
Prepare Soup Base
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until soft and fragrant.
- Add sliced cremini mushrooms and cook until tender, about 5 minutes.
- Stir in minced garlic, dried thyme, sage, rosemary, and optional red pepper flakes; cook for 1 minute.
Combine and Simmer
- Pour in the remaining chicken broth, along with the cooked wild rice and shredded chicken. Bring to a gentle simmer and let cook for at least 30 minutes.
Finish Soup
- Stir in heavy cream or coconut milk, and mix in fresh parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with toasted nuts and Parmesan cheese if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Allow soup to cool before transferring to an airtight container for storage. Can be refrigerated for 3 days or frozen for up to 3 months. Add broth when reheating if necessary.