The Ultimate Comfort Food
Ever been wrapped in a warm blanket while the aroma of a hearty soup wafts through your kitchen? That’s what Autumn Wild Rice Soup brings to the table! It’s creamy, satisfying, and bursting with the flavors of the season. Plus, this recipe is a one-pot wonder, making your post-dinner cleanup a breeze. Trust me; you’re going to want to make this soup your go-to this fall!
Why Make This Recipe
Why bother with takeout when you can whip up a comforting bowl at home? Here’s why you’ll fall head over heels for this soup:
- Easy Cleanup: One pot means fewer dishes. Can we get a high five? 🙌
- Family-Friendly: It’s a crowd-pleaser, even for picky eaters. Who doesn’t love creamy goodness?
- Healthy & Hearty: Loaded with veggies and lean chicken, it’s like hugging a bowl of warmth.
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
Directions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the mushrooms and cook until tender. Then add garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Simmer the Soup: Pour in the remaining broth, add cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for at least 30 minutes.
- Finishing Touches: Stir in the cream and sherry (if using). Add parsley and season with salt and pepper. Gently heat without boiling.
- Serving: Ladle into bowls and garnish with nuts and Parmesan if desired. Serve immediately.
How to Make Autumn Wild Rice Soup (Overview)
Making this soup feels like a comforting hug from the inside! Here’s a quick rundown:
- Start by cooking the wild rice. It’s like having a mini prep party!
- While the rice dances away, sauté your veggies to bring out all those flavors. Trust me, the smell will have you dreaming about soup!
- Throw in the remaining ingredients and let it simmer until everything melds beautifully.
- And voilà, you’ve got a bowl of cozy goodness ready to be devoured!
Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Autumn Wild Rice Soup
You’ll want to serve this soup in a big, beautiful bowl that showcases the colorful veggies and creamy texture. Top it off with a sprinkle of toasted pecans for that delightful crunch and a sprinkle of fresh parsley for a pop of color. The aroma alone will invite everyone to the table!
Pair with crusty bread or a simple side salad to elevate your meal. It’s the perfect way to savor the flavors of fall! 🍂
How to Store Autumn Wild Rice Soup
Thinking a bit ahead? This soup keeps well in your fridge for up to 4 days. Just store it in an airtight container. Want to save it even longer? Freeze it for up to 3 months! When you’re ready to enjoy again, just reheat it on the stove or in the microwave — it’s like a warm hug on a cool day!
Tips to Make Autumn Wild Rice Soup
- Rice Timing: Pre-cook the wild rice in advance if you’re in a hurry. It saves some precious time!
- Veggie Swaps: Don’t have carrots? Try sweet potatoes or even kale for a different twist!
- Adjust Creaminess: If you prefer a thicker soup, add more cream or even a bit of cornstarch mixed with water.
- Dairy-Free Delight: Swap heavy cream for coconut milk to make it dairy-free without sacrificing flavor!
Variation
Want to switch things up? Try swapping the chicken for white beans for a vegan version or add a splash of apple cider for a hint of sweetness! You could even toss in some spinach for extra nutrients.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together.
What can I use instead of wild rice?
You can use brown rice or quinoa for a different texture, but keep in mind the cooking times will vary.
Can I freeze the soup?
Yes, you can freeze it! Just make sure to let it cool completely before storing it in a freezer-safe container.
So gather your ingredients, get cozy in your kitchen, and treat yourself to this delightful Autumn Wild Rice Soup! It’s the ultimate way to welcome fall flavors into your home.
📌 Pin this recipe for your next cozy dinner night!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the mushrooms and cook until tender.
- Add garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the remaining broth, add cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for at least 30 minutes.
- Stir in the cream and sherry (if using). Add parsley and season with salt and pepper. Gently heat without boiling.
- Ladle into bowls and garnish with nuts and Parmesan if desired. Serve immediately.
