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Autumn Wild Rice Soup: Warm Up with This Cozy Recipe

Autumn Wild Rice Soup

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A hearty and comforting Autumn Wild Rice Soup made with nutty wild rice, tender vegetables, shredded chicken, and a touch of cream. Perfect for chilly fall days, this soup is rich in flavor, nourishing, and finished with fresh herbs and crunchy toasted nuts.

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)
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45–50 minutes until tender. Drain excess liquid and set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  3. Add mushrooms and cook another 5–7 minutes until tender. Stir in garlic, thyme, sage, rosemary, and red pepper flakes. Cook 1 minute until fragrant.
  4. Pour in the remaining 4 cups of chicken broth. Add cooked wild rice and shredded chicken. Bring to a simmer, then reduce to low, cover, and simmer for 30–60 minutes, stirring occasionally.
  5. 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.
  6. Ladle soup into bowls. Garnish with toasted nuts, Parmesan cheese (if desired), and extra parsley. Serve warm.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • Coconut milk is a great dairy-free substitute for heavy cream.
  • The soup tastes even better the next day as the flavors deepen.
  • To make ahead, cook the rice and vegetables separately and combine with broth when ready to serve.
  • You can freeze leftovers for up to 2 months, but add the cream after reheating for best texture.

Find it online: https://fiteatshub.com/autumn-wild-rice-soup-warm-up-with-this-cozy-recipe/