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Autumn Wild Rice Soup

A creamy and hearty soup that captures the essence of fall with wild rice, vegetables, and chicken, all cooked in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 330
Ingredients Method Notes

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
  • 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
  • to taste Salt and pepper
  • 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)

Method
 

Cooking the Wild Rice
  1. 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.
Sautéing the Vegetables
  1. 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.
  2. Add garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
Simmering the Soup
  1. 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
  1. Stir in the cream and sherry (if using). Add parsley and season with salt and pepper. Gently heat without boiling.
Serving
  1. Ladle into bowls and garnish with nuts and Parmesan if desired. Serve immediately.

Notes

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat on the stove or in the microwave.