Description
A comforting soup featuring wild rice, fresh vegetables, and tender chicken, perfect for chilly fall days.
Ingredients
- 1 cup wild rice, rinsed
- 8 cups low sodium chicken broth
- 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
- 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 toasted pecans or walnuts (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes. Stir in garlic, thyme, sage, rosemary, and red pepper flakes; cook for 1 minute.
- Pour in the remaining 4 cups of chicken broth. Add wild rice and shredded chicken. Bring to a simmer, cover, and cook for at least 30 minutes, stirring occasionally.
- Stir in heavy cream (or coconut milk) and dry sherry. Add parsley, season with salt and pepper, and heat gently without boiling.
- Ladle soup into bowls, garnishing with toasted nuts and Parmesan cheese if desired. Serve immediately.
Notes
For extra flavor, use homemade broth. This recipe can easily be made vegetarian by omitting the chicken and using vegetable broth.