Autumn Wild Rice Soup

Course: Main Course, Soup

Cuisine: American, Comfort Food

Keyword: comfort food, fall recipes, Fall Soups, Hearty Soups, Wild Rice Soup

Prep Time: 15

Cook Time: 1 40

Total Time: 1 55

Servings: servings

Calories: 370kcal

A comforting and hearty soup made with wild rice, tender chicken, and fresh vegetables, perfect for chilly fall evenings.

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Ingredients

For the Soup Base

1 cup wild rice, rinsed
8 cups chicken broth (low sodium preferred)
1 tablespoon olive oil
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
½ teaspoon dried sage
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 cup cooked chicken, shredded (rotisserie chicken works great!)
½ cup heavy cream (or coconut milk for dairy-free)
¼ cup chopped fresh parsley
to taste Salt and pepper
¼ cup dry sherry (optional) (but adds a lovely depth of flavor)
½ cup chopped pecans or walnuts, toasted (for garnish)
¼ cup grated Parmesan cheese (optional, for garnish)

Instructions

Cooking the Wild Rice

In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring it to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the rice is tender and the grains have split open.
Check occasionally and add more broth if needed. After cooking, drain any excess liquid and set the rice aside.

Sautéing the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook while stirring occasionally for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.
Add the sliced cremini mushrooms and cook for an additional 5-7 minutes, until they are tender and have released their moisture.
Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook this mixture for about 1 minute, or until you can smell the fragrant spices.

Simmering the Soup

Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
Add the cooked wild rice and shredded chicken. Bring this mixture to a simmer over medium heat.
Once simmering, reduce the heat to low, cover the pot, and let it 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 and season with salt and pepper to taste.
Heat the soup gently, making sure not to boil it after adding the cream.

Serving

Serve the Autumn Wild Rice Soup in bowls.
Garnish each bowl with toasted pecans or walnuts and a sprinkle of grated Parmesan cheese if you like. Enjoy it warm!

Notes

For a thicker soup, blend a portion of it and stir it back in to create a creamier texture. Feel free to add other vegetables like sweet potatoes or spinach. Use leftover turkey instead of chicken to reduce waste and add a holiday touch.

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