Autumn Wild Rice Soup (Recipe for Printing)
Creamy comfort in every spoonful with wild rice, chicken, mushrooms, and vegetables in a rich, herb-infused broth.
# What You’ll Need:
→ Base Ingredients
01 -
1 cup wild rice, rinsed
02 -
8 cups low-sodium chicken broth
03 -
1 tablespoon olive oil
04 -
1 large onion, chopped
05 -
2 carrots, peeled and diced
06 -
2 celery stalks, diced
07 -
8 ounces cremini mushrooms, sliced
08 -
2 cloves garlic, minced
→ Seasonings
09 -
1 teaspoon dried thyme
10 -
1/2 teaspoon dried sage
11 -
1/4 teaspoon dried rosemary
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
Salt and pepper to taste
14 -
1/4 cup dry sherry (optional)
→ Finishing Ingredients
15 -
1 cup cooked shredded chicken
16 -
1/2 cup heavy cream or coconut milk
17 -
1/4 cup chopped fresh parsley
→ Garnishes
18 -
1/2 cup toasted chopped pecans or walnuts
19 -
1/4 cup grated Parmesan cheese (optional)
# Steps to Prepare:
01 -
In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, until rice is tender and grains have split open. Drain any excess liquid and set aside.
02 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes until tender. Add garlic, thyme, sage, rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute until fragrant.
03 -
Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded 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.
04 -
Stir in heavy cream (or coconut milk), dry sherry (if using), and fresh parsley. Season with salt and pepper to taste. Heat through gently without boiling. Ladle into bowls and garnish with toasted nuts and Parmesan cheese if desired.
# Helpful Advice:
01 -
This soup is even better the next day and can be stored in the refrigerator for up to 3 days.
02 -
For a vegetarian version, substitute vegetable broth for chicken broth and omit chicken. Add cannellini beans or chickpeas for protein.
03 -
A squeeze of fresh lemon juice at the end brightens the flavors.
04 -
For a thicker consistency, blend a portion with an immersion blender before adding cream.
05 -
This soup freezes well for up to 2 months. Thaw overnight in refrigerator before reheating.