Warm Up with Cozy Flavors of Autumn Wild Rice Soup
Ever walked into a kitchen where the warm, earthy aroma of simmering soup wraps around you like a big, cozy hug? That’s exactly what you’ll get with this Autumn Wild Rice Soup! This wholesome bowl of goodness marries rustic wild rice with fall veggies and creamy delights for a satisfying experience that’ll make you wish it was sweater weather all year long. 😋
Why Make This Recipe
Why not make your life easier with this delightful soup?
- One-Pot Wonder: With minimal cleanup, you’ll have more time to binge that new series!
- Family-Friendly: Everyone will love the flavors, and you’ll score major points for serving soup that tastes gourmet.
- Affordable and Filling: This recipe stretches those grocery dollars while comforting hungry tummies.
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
Directions
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 45-50 minutes until tender.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the mushrooms and cook until tender, then add garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
Simmer the Soup: Pour in the remaining broth and add the cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for at least 30 minutes.
Finishing Touches: Stir in the cream and sherry (if using). Add parsley and season with salt and pepper. Gently heat without boiling.
Serving: Ladle into bowls and garnish with nuts and Parmesan if desired. Serve immediately.
How to Make Autumn Wild Rice Soup (Overview)
Making this soup is as easy as pie…err, soup! Just start by cooking your wild rice in chicken broth until it’s perfectly tender. Then, sauté a colorful medley of veggies until they soften and smell amazing. 🥕 Next, combine everything in your pot, and let it simmer. Just give it a stir at the end to finish with cream and seasonings for that indulgent touch. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Autumn Wild Rice Soup
Picture this: a steaming bowl of Autumn Wild Rice Soup, brimming with diced carrots, tender chicken, and earthy wild rice. Top it off with crispy pecans or walnuts that add a delightful crunch, and a sprinkle of fresh parsley for color. Each spoonful bursts with flavor that delights not just the palate but also fills your home with the warm aroma of fall. Serve it alongside some crusty bread for dunking, and you’ve got yourself a perfect cozy meal. 🍞
How to Store Autumn Wild Rice Soup
Got leftovers? Lucky you! This soup keeps well in the fridge for up to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. When you’re ready to enjoy again, just thaw in the fridge overnight, reheat gently on the stovetop, and voilà! A warm meal in minutes!
Tips to Make Autumn Wild Rice Soup
- Texture Perfection: For extra creaminess, consider adding a bit more heavy cream or coconut milk.
- Flavor Boost: A dash of lemon juice right before serving adds brightness that takes the flavors to new heights.
- Substitute Wisely: Swap chicken for tofu or chickpeas for a vegetarian twist, and use veggie broth instead of chicken broth.
Variation
Feeling adventurous? Try adding spices like curry powder for a warm twist or throw in some kale or spinach for added nutrition and color. You could make it vegan by eliminating the cream and chicken while also using vegetable broth. It’s pretty versatile!
FAQs
Can I use brown rice instead of wild rice?
Yes, but keep in mind it takes longer to cook! Check your package directions for the best cooking time.
Can I make this soup ahead of time?
Definitely! It keeps beautifully in the fridge or freezer. Just reheat before serving.
How do I make this soup gluten-free?
All the ingredients listed are gluten-free, so just watch out for any bread sides you serve it with!
📌 Pin this recipe for your next cozy dinner night!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 45-50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in the mushrooms and cook until tender, then add garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the remaining broth and add the cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for at least 30 minutes.
- Stir in the cream and sherry (if using). Add parsley and season with salt and pepper. Gently heat without boiling.
- Ladle into bowls and garnish with nuts and Parmesan if desired. Serve immediately.