SPREAD LOVE

Why Make This Recipe

Autumn Wild Rice Soup is the perfect dish for a chilly fall day. It’s warm, hearty, and packed with flavors that reflect the season. The combination of wild rice, fresh vegetables, and tender chicken creates a comforting bowl of goodness. Plus, it’s easy to make and can be enjoyed by the whole family.

How to Make Autumn Wild Rice Soup

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, but adds a lovely depth of flavor)
1/2 cup chopped pecans or walnuts, toasted (for garnish)
1/4 cup grated Parmesan cheese (optional, for garnish)

Directions:

Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. 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, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or 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 cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

How to Serve Autumn Wild Rice Soup

This soup is best enjoyed warm. Serve it with crusty bread or a fresh salad for a complete meal. You can also offer some extra toppings like more nuts or cheese on the side for guests to customize their bowl.

How to Store Autumn Wild Rice Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

Tips to Make Autumn Wild Rice Soup

Make sure to rinse the wild rice before cooking to remove any debris and improve its flavor.
For a thicker consistency, you can blend a portion of the soup before adding the cream.
Feel free to substitute the chicken with turkey or leave it out for a vegetarian version.

Variation

You can add other seasonal vegetables like butternut squash or kale for a different twist. If you prefer a spicier soup, increase the amount of red pepper flakes.

FAQs

Q: Can I use brown rice instead of wild rice?
A: Yes, but keep in mind that brown rice will require a different cooking time and will change the texture of the soup.

Q: Is this soup gluten-free?
A: Yes, all the ingredients listed are gluten-free, making it a suitable option for gluten-sensitive individuals.

Q: Can I make this soup in advance?
A: Absolutely! In fact, the flavors get better as it sits, so making it a day ahead is a great idea. Just reheat gently on the stove before serving.