why make this recipe

Autumn Wild Rice Soup is the perfect dish to warm you up on chilly fall days. This comforting soup combines wild rice, fresh vegetables, and tender chicken, resulting in a hearty meal that is both satisfying and delicious. With its rich flavors and creamy texture, it’s a great way to celebrate the season. Whether you’re enjoying a cozy night in or entertaining friends and family, this soup is sure to impress!

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:

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.
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.
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.
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.
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 hot, and enjoy it with some crusty bread or a simple salad on the side. It’s perfect for a cozy family dinner or when hosting friends. You can also top it with extra herbs or a drizzle of olive oil for added flavor.

how to store Autumn Wild Rice Soup

If you have leftovers, let the soup cool to room temperature before storing. Place it in an airtight container in the refrigerator, where it will last for up to 3-4 days. To freeze, portion the soup into freezer-safe containers, leaving some space at the top for expansion. It will keep well for about 3 months in the freezer. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove over low heat.

tips to make Autumn Wild Rice Soup

For extra flavor, use homemade broth if you have it.
Add other vegetables like sweet potatoes or spinach for more nutrition.
If you want it spicy, increase the amount of red pepper flakes.
Garnish with fresh herbs for a pop of color and taste.

variation

You can easily make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Adding more veggies like kale or zucchini can enhance the soup’s flavor and nutrition.

FAQs

Can I use regular rice instead of wild rice?
Yes, but wild rice gives the soup a unique texture and flavor. If using regular rice, adjust the cooking time accordingly.

Can I make this soup in advance?
Absolutely! It’s even better the next day as the flavors blend together. Just store leftovers properly as mentioned above.

Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free! Just make sure to check that any broth used is gluten-free.

Autumn Wild Rice Soup