Name: Autumn Wild Rice Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 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, for garnish)

Description

A comforting Autumn Wild Rice Soup packed with seasonal vegetables, wild rice, and shredded chicken, perfect for chilly 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, for garnish)

Instructions

In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until tender. Drain any excess liquid and set aside.
In a large pot or Dutch oven, 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; cook for about 1 minute.
Pour the remaining 4 cups of chicken broth into the pot with sautéed vegetables. Add cooked wild rice and shredded chicken. Bring to a simmer, cover, and cook for at least 30 minutes, stirring occasionally.
Stir in heavy cream (or coconut milk) and dry sherry. Add parsley, season with salt and pepper, and heat through gently.
Ladle into bowls and garnish with toasted nuts and grated Parmesan. Serve immediately.

Notes

For a richer flavor, roast vegetables before adding to the pot. This soup can be stored in the refrigerator for up to 3 days or frozen in portions.

Prep Time: 15 minutes
Cook Time: 80 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 25g
Cholesterol: 60mg

Keywords: wild rice, soup, autumn, comfort food, seasonal vegetables