As the leaves turn to vibrant hues of orange and gold, there’s nothing quite like a warm bowl of Autumn Wild Rice Soup to embrace the season.
This hearty soup combines the nutty flavor of wild rice with tender vegetables and savory chicken, making it the perfect comfort food for chilly fall days.
Why Make This Recipe
This recipe is not only delicious but also simple to prepare, making it a great option for weeknight dinners or cozy gatherings. Plus, it’s packed with wholesome ingredients that are both nutritious and satisfying.
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)
3-Step Directions:
- Cook the Wild Rice: In a medium saucepan, combine rinsed wild rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer 45–50 minutes until tender and grains split open. Add more broth if needed. Drain any excess liquid and set aside.
- Sauté the Vegetables & Simmer: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Add mushrooms and cook another 5–7 minutes. Stir in garlic, thyme, sage, rosemary, and optional red pepper flakes, cooking 1 minute until fragrant. Pour in the remaining 4 cups of broth, then add the cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer 30–60 minutes, stirring occasionally.
- Finish & Serve: Stir in heavy cream (or coconut milk), dry sherry (if using), and fresh parsley. Season with salt and pepper to taste, heating gently without boiling. Serve hot, garnished with toasted pecans or walnuts and grated Parmesan, if desired.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 50 minutes to cook, making a total of 1 hour. It serves 4 people, and each serving has approximately 350 calories, 20g protein, and 15g fat.
How To Serve Autumn Wild Rice Soup
This soup is delicious on its own or paired with crusty bread or a fresh green salad. It’s perfect for a cozy dinner or as a warming lunch.
How To Store Autumn Wild Rice Soup
To store, let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of broth if the soup has thickened.
Tips To Make Autumn Wild Rice Soup
- For a vegetarian version, substitute chicken with chickpeas or additional vegetables and use vegetable broth.
- Feel free to customize the veggies based on what you have on hand.
- If you love spicy food, increase the amount of red pepper flakes or add a dash of hot sauce.
Health And Benefits Of This Recipe
This soup is loaded with healthy ingredients. Wild rice is a great source of protein, fiber, and essential nutrients. The veggies provide vitamins and minerals while the chicken adds lean protein, making it a well-rounded, nutritious meal. The addition of nuts offers healthy fats, contributing to heart health.
Variation (If Any)
You can switch up the protein by using turkey, tofu, or leaving it out entirely for a delightful vegetarian soup. Also, try adding different herbs or spices to tailor the flavor to your liking.
FAQs
Can I use brown rice instead of wild rice?
- Yes, but cooking times will vary; make sure to adjust accordingly.
Is there a dairy-free option?
- Yes, you can use coconut milk instead of heavy cream.
Can I make this soup in advance?
- Absolutely! It tastes even better the next day.
How can I thicken the soup?
- You can add a cornstarch slurry or let it simmer uncovered to reduce and thicken.
What if I don’t have sherry?
- You can omit it or use white wine or apple cider vinegar for brightness.
Can this soup be frozen?
- Yes, it freezes well for up to 3 months. Just remember to add a bit of broth when reheating.
Are there variations for dietary restrictions?
- Definitely! Adjust according to gluten-free, vegetarian, or nut-free preferences by substituting ingredients as necessary.
Enjoy your comforting bowl of Autumn Wild Rice Soup!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine rinsed wild rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes until tender and grains split open. Add more broth if needed. Drain any excess liquid and set aside.
- 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 another 5–7 minutes.
- Stir in garlic, thyme, sage, rosemary, and optional red pepper flakes, cooking for 1 minute until fragrant.
- Pour in the remaining 4 cups of broth, then add the cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for 30–60 minutes, stirring occasionally.
- Stir in heavy cream (or coconut milk), dry sherry (if using), and fresh parsley. Season with salt and pepper to taste, heating gently without boiling. Serve hot, garnished with toasted pecans or walnuts and grated Parmesan, if desired.
