why make this recipe
Autumn Wild Rice Soup is the perfect dish for chilly fall days. It is rich, hearty, and packed with flavors that warm you from the inside out. This comforting soup combines the nutty texture of wild rice with tender vegetables and savory chicken. It’s great for family dinners or solo lunches, making it a flexible meal option. Plus, it’s easy to prepare and can be customized to fit your dietary needs.
how to make Autumn Wild Rice Soup
Ingredients:
- 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, but adds a lovely depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Directions:
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Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. 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 have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
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Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
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Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
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Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
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Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
how to serve Autumn Wild Rice Soup
Serve the Autumn Wild Rice Soup hot, garnished with toasted nuts and cheese if desired. It pairs wonderfully with crusty bread or a fresh side salad. This soup can also be a lovely first course for any fall gathering.
how to store Autumn Wild Rice Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot over low heat until heated through. If the soup becomes too thick while storing, add a splash of broth or water to thin it out when reheating.
tips to make Autumn Wild Rice Soup
- For more flavor, use homemade chicken broth.
- You can add your favorite vegetables like spinach or kale for extra nutrients.
- If you like a bit of spice, increase the amount of red pepper flakes.
- For a vegetarian version, replace the chicken with more vegetables and use vegetable broth instead.
variation
You can customize the soup by adding different proteins, such as turkey or sausage. For a vegetarian option, omit the chicken and add more beans or lentils for protein. You can even use different kinds of mushrooms for a varied flavor.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. It actually tastes better the next day after the flavors have melded.
Can I freeze Autumn Wild Rice Soup?
While you can freeze it, the texture of the wild rice may change when thawed and reheated. It’s best to eat it fresh, but if you freeze it, do so without the cream, and add it back in when reheating.
What is the best type of chicken to use in this soup?
Rotisserie chicken is a great choice as it adds flavor and is already cooked. You can also use leftover roasted chicken if you have some on hand.
