Description
A creamy and comforting Autumn Wild Rice Soup with chicken and vegetables makes a perfect fall evening meal. This hearty Wild Rice Soup Recipe is rich, flavorful, and ideal for cozy nights. Enjoy this Healthy Wild Rice Soup as a warming Autumn Comfort Food.
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 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)
Instructions
- Cook the wild rice in 4 cups of chicken broth by boiling then simmering covered on low for 45-50 minutes until tender.
- Heat olive oil in a large pot and sauté onion, carrots, and celery for 5-7 minutes until softened.
- Add mushrooms and cook another 5-7 minutes until tender.
- Stir in garlic, thyme, sage, rosemary, and red pepper flakes and cook 1 minute until fragrant.
- Add remaining 4 cups chicken broth, cooked wild rice, and shredded chicken. Bring to simmer then reduce heat to low and simmer covered for 30-60 minutes.
- Stir in heavy cream and dry sherry if using, then add parsley and season with salt and pepper. Heat gently without boiling.
- Serve garnished with toasted nuts and Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg