why make this recipe
Autumn Wild Rice Soup is the perfect dish to warm you up as the weather cools down. This healthy and hearty soup brings together the flavors of fall with fresh vegetables, wild rice, and tender chicken. It’s a one-pot meal that is easy to make and packed with nutrients, making it a great choice for busy weeknights or cozy weekends. Plus, it’s a crowd-pleaser that everyone will enjoy!
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 this delicious soup with a slice of crusty bread or a fresh green salad for a complete meal. Enjoy it warm, and don’t forget to add your favorite toppings, like toasted nuts or a sprinkle of cheese!
how to store Autumn Wild Rice Soup
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. To keep it fresh, make sure the soup cools down before sealing the container. You can also freeze the soup for up to three months. Just thaw it in the fridge overnight before reheating.
tips to make Autumn Wild Rice Soup
- For even more flavor, try using homemade chicken broth instead of store-bought.
- Feel free to add other vegetables, like spinach or kale, for extra nutrients.
- Adjust the level of spices according to your taste. If you enjoy spicy food, add more red pepper flakes!
variation
You can make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add beans or lentils for protein.
FAQs
1. Can I use regular rice instead of wild rice?
Yes, you can use regular rice, but cooking times may vary. Follow the package instructions for cooking.
2. Can I make this soup dairy-free?
Yes! You can substitute heavy cream with coconut milk or any non-dairy milk.
3. How can I make this soup ahead of time?
You can prepare the soup and then let it cool before storing it. Reheat it on the stove when you’re ready to serve. Just add a bit more broth if it thickens too much while sitting.
Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Ingredients
Equipment
Method
- Rinse wild rice thoroughly; cook according to package directions until tender, then set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion, carrots, and celery until softened, about 8-10 minutes.
- Add sliced mushrooms and minced garlic to the pot; cook for another 5 minutes until mushrooms are tender and garlic is fragrant.
- Pour in vegetable broth, then add dried thyme, rosemary, and the bay leaf. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the cooked wild rice and heavy cream. Continue to simmer gently for 5 minutes, ensuring the soup is heated through.
- Remove the bay leaf, then season the soup with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.