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Autumn Wild Rice Soup

A creamy, comforting soup filled with wild rice, savory vegetables, and chicken, perfect for fall evenings.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 (rotisserie chicken works great!)
  • 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)

Method
 

Cook the Wild Rice
  1. 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
  1. 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.
  2. 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
  1. 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
  1. Stir in heavy cream and dry sherry (if using). Add fresh parsley. Season with salt and pepper. Heat through gently without boiling.
Serving
  1. Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese (if desired). Serve hot and enjoy!

Notes

This soup keeps well in the fridge for about 4-5 days. It can also be frozen for up to three months. Reheat on the stove over low heat, adding a splash of broth if needed.