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Autumn Wild Rice Soup

Autumn Wild Rice Soup recipe
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A creamy and comforting Autumn Wild Rice Soup with chicken, vegetables, and a hint of sherry. Perfect for a cozy fall evening with nutty wild rice and tender vegetables.

Ingredients

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  • 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
  • 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 rinsed wild rice with 4 cups chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and grains have split open. Check periodically and add more broth if needed. Drain excess liquid and set aside.
  2. In a 5-6 quart Dutch oven or large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add sliced mushrooms to the pot and cook for another 5-7 minutes until tender and they’ve released their moisture and reduced in size.
  4. Add minced garlic, thyme, sage, rosemary, and red pepper flakes if using. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
  5. Pour remaining 4 cups chicken broth into the pot. Add cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring every 10-15 minutes to prevent sticking. Can simmer up to 60 minutes for deeper flavor.
  6. Stir in heavy cream or coconut milk and dry sherry if using. Add chopped parsley. Season with 1/2 to 1 teaspoon salt and 1/4 teaspoon pepper, or to taste. Heat through gently for 3-5 minutes without boiling.
  7. Ladle soup into bowls and garnish with toasted pecans or walnuts and Parmesan cheese if desired. Serve immediately.

Notes

  • Don’t skip rinsing the wild rice as it removes excess starch and prevents gummy texture.
  • Rotisserie chicken is a great time-saving shortcut for the shredded chicken.
  • For vegetarian version: Use vegetable broth and omit chicken. Add cannellini beans or chickpeas for protein.
  • Soup thickens as it sits because wild rice absorbs liquid. Add more broth when reheating if needed.
  • For freezing: Freeze before adding cream. Thaw overnight, reheat, then add fresh cream when serving.
  • Use a 5-6 quart Dutch oven or large pot for best results.
  • Nutrition facts are estimates based on standard ingredient values.

Nutrition

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