Description
A warm, hearty soup featuring wild rice, fresh 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
- 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 the chicken broth. Bring to a boil, then reduce to low and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Add mushrooms, cooking another 5-7 minutes until tender.
- Add garlic, thyme, sage, rosemary, and red pepper flakes, cooking for 1 minute until fragrant.
- Pour remaining chicken broth into the pot, adding wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce and cover, simmering for 30-60 minutes.
- Stir in heavy cream (or coconut milk) and dry sherry if using. Add parsley and season with salt and pepper to taste. Heat through gently.
- Ladle soup into bowls and garnish with toasted nuts and cheese if using. Serve warm.
Notes
For a vegetarian version, omit chicken and use vegetable broth. This soup tastes even better the next day, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg
Keywords: soup, wild rice, fall recipes, hearty, chicken soup, gluten-free