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why make this recipe

Autumn Wild Rice Soup is the perfect dish to warm you up as the weather gets cooler. It’s creamy, hearty, and filled with flavorful ingredients that celebrate the season. This soup is not only delicious but also packed with nutrients from the vegetables and wild rice. Whether you’re looking for comfort food or a healthy meal, this soup checks all the boxes. Plus, it’s a great way to use leftover chicken, making it convenient for busy days.

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

This soup is best served warm, right after making it. You can enjoy it on its own or pair it with crusty bread or a side salad for a complete meal. For special occasions, consider serving it in decorative bowls for a nice presentation.

how to store Autumn Wild Rice Soup

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat the soup on the stove or in the microwave. If you want to keep it for a longer time, you can freeze the soup for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.

tips to make Autumn Wild Rice Soup

For a richer flavor, let the soup simmer longer to blend the tastes fully.
If you prefer a thicker soup, reduce the broth or add more wild rice.
Feel free to add other vegetables like spinach or kale for extra nutrition.
If you want to make it vegetarian, swap chicken broth with vegetable broth and omit the chicken.

variation

You can easily customize this soup by adding different herbs or spices according to your taste. For a bit of added sweetness, consider adding a diced apple or some butternut squash. If you want a smokier flavor, try adding some smoked paprika.

FAQs

1. Can I use regular rice instead of wild rice?

Yes, you can use regular rice, but keep in mind that cooking times may vary. Wild rice has a unique texture and flavor that you may miss.

2. Is this soup gluten-free?

Yes, this soup is gluten-free as long as you use gluten-free broth and avoid any additional ingredients that may contain gluten.

3. Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.