Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Savor the Flavors of Fall
Imagine cozying up with a warm bowl of soup that smells like an autumn harvest. Autumn Wild Rice Soup is not just your regular soup—it’s the ultimate fall comfort food! Quick to whip up and so creamy, it warms the soul on any chilly evening. Picture this: hearty rice mingling with savory vegetables and chicken, all simmered together to become a symphony of flavor. Trust me, your taste buds will thank you!
Why Make This Recipe
Why bother with takeout when you can whip up this deliciously creamy soup at home? Here are a couple of reasons to dive in:
- Easy Cleanup: Who loves doing dishes? Not me! This soup comes together in just one pot. ✅
- Affordable Ingredients: You don’t need to break the bank for a meal that feels fancy.
- Family-Friendly: Children will love slurping up this comforting bowl of goodness, and you’ll love how it keeps everyone happy. 🍲
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 (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)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Directions
Let’s get cooking! Follow these easy steps to create a bowl of heaven:
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until tender. Drain excess liquid and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium. Add chopped onion, carrots, and celery; cook for 5-7 minutes until softened. Toss in sliced mushrooms and cook another 5-7 minutes until tender. Add minced garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth. Stir in the cooked wild rice and shredded chicken. Bring to simmer over medium heat, then reduce to low, cover, and simmer for 30-60 minutes, stirring occasionally.
Finishing Touches: Stir in heavy cream and dry sherry (if using). Add fresh parsley. Season with salt and pepper. Heat through gently without boiling.
Serving: Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese (if desired). Serve hot and enjoy!
How to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food (Overview)
Alright, cozy chefs, here’s your overview. Start by cooking that wild rice—it’s the foundation of this deliciousness! Sauté those colorful veggies until they smell heavenly. Next, throw everything into one pot, sip on some cider while it simmers, and you’ll be one step closer to a warm hug in a bowl. Pro tip: Don’t skip toasting the garlic—it makes all the difference!
How to Serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Serve this soup with a sprinkle of toasted nuts on top for that crunchy texture against the creamy broth. Pair it with a side of crusty bread for dipping, and your autumn meal just got a glow-up. The colors of the vegetables are stunning, with the earthy tones of wild rice contrasted against the vibrant veggies. The aroma? It fills your kitchen with warmth and cozy vibes. 🍂
How to Store Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Got leftovers? No problem! This soup keeps well in the fridge for about 4-5 days. Just make sure to store it in an airtight container. You can also freeze it for up to three months—perfect for those future chilly nights! When you’re ready to eat, reheat it on the stove over low heat, adding a splash of broth to revive that creamy goodness.
Tips to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Here are some insider tricks to elevate your soup game:
- Quick Rice Cooking: No wild rice? Use quinoa for a quicker option!
- Pre-Cooked Chicken: Save time with rotisserie chicken; it adds instant flavor.
- Texture Boost: Blend a portion of the soup for a creamier consistency without adding heavy cream.
- Dairy-Free Swaps: Use coconut milk for a rich, creamy base without dairy.
- Spice it Up: Feel free to throw in some additional spices like cumin for a little twist!
Variation
Want to switch things up? To make it vegan, just omit the chicken and use vegetable broth and coconut milk. You can also add sweet potatoes for a sweet and savory combo. For added flavor, toss in a handful of spinach or kale towards the end—it not only boosts nutrition but also adds a pop of color!
FAQs
Can I make this soup ahead of time?
Absolutely! You can make it a day ahead. Just store it in the fridge and reheat.
Can I freeze Autumn Wild Rice Soup?
Yes, it freezes well. Freeze in portions and just thaw when you’re wanting some cozy eats!
What can I substitute for wild rice?
You can substitute with brown rice or even barley! Keep in mind it will adjust the cook time a bit.
📌 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 the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until tender. Drain excess liquid and set aside.
- In a large pot or Dutch oven, heat olive oil over medium. Add chopped onion, carrots, and celery; cook for 5-7 minutes until softened.
- Toss in sliced mushrooms and cook another 5-7 minutes until tender. Add minced garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the remaining 4 cups of chicken broth. Stir in the cooked wild rice and shredded chicken. Bring to simmer over medium heat, then reduce to low, cover, and simmer for 30-60 minutes, stirring occasionally.
- Stir in heavy cream and dry sherry (if using). Add fresh parsley. Season with salt and pepper. Heat through gently without boiling.
- Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese (if desired). Serve hot and enjoy!
