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Autumn Wild Rice Soup

A cozy and filling soup that combines nutty wild rice, tender chicken, and fall vegetables, finished with a creamy touch.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Rice and Broth
  • 1 cup wild rice, rinsed Rinse the wild rice well to remove dust.
  • 8 cups chicken broth (low sodium preferred) Use low sodium for a healthier option.
Vegetables
  • 1 tablespoon olive oil For sautéing.
  • 1 large onion, chopped Chop finely for even cooking.
  • 2 medium carrots, peeled and diced Diced for quicker cooking.
  • 2 stalks celery, diced Dice for consistency in soup.
  • 8 ounces cremini mushrooms, sliced Can substitute with button mushrooms.
  • 2 cloves garlic, minced Fresh garlic recommended.
Herbs and Spices
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes (optional) Add for heat.
Main Ingredients
  • 1 cup cooked chicken, shredded Rotisserie chicken works great!
  • ½ cup heavy cream Use coconut milk for dairy-free.
  • ¼ cup chopped fresh parsley For garnish.
  • ¼ cup dry sherry (optional) Adds depth of flavor.
  • ½ cup chopped pecans or walnuts, toasted For garnish.
  • ¼ cup grated Parmesan cheese (optional) For garnish.

Method
 

Cook the Wild Rice
  1. In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth.
  2. 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 split open.
  3. Check now and then and add more broth if needed. Drain any extra liquid and set the rice aside.
Sauté the Vegetables
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring sometimes, for 5–7 minutes until soft and the onion is clear.
  3. Add the sliced cremini mushrooms and cook 5–7 more minutes until the mushrooms are tender and release their moisture.
  4. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring, for about 1 minute until fragrant.
Simmer the Soup
  1. Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
  2. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat.
  3. Lower the heat, cover, and simmer for at least 30 minutes, up to an hour, stirring now and then.
Finishing Touches
  1. Stir in the heavy cream (or coconut milk) and dry sherry (if using).
  2. Add the chopped fresh parsley. Season with salt and pepper to taste.
  3. Heat gently and do not boil after adding the cream.
Serving
  1. Ladle the soup into bowls.
  2. Top with toasted pecans or walnuts and grated Parmesan cheese, if you like.
  3. Serve right away.

Notes

Cool the soup to room temperature, then store in airtight containers. Keep in the fridge for up to 4 days. Reheat gently on the stove; add a little broth if it thickened. You can freeze the soup (without garnish) for up to 3 months. Thaw in the fridge overnight before reheating. Rinse the wild rice well to remove dust and use rotisserie chicken to save time. If you want dairy-free, use full-fat coconut milk instead of cream.