why make this recipe

As the leaves begin to change and the temperatures drop, there’s nothing more comforting than a warm bowl of soup. Autumn Wild Rice Soup is the perfect dish to welcome the fall season. This hearty soup is filled with wholesome ingredients, making it not only delicious but also nourishing. The combination of wild rice, fresh vegetables, and shredded rotisserie chicken creates a filling meal that warms your soul. Plus, it’s easy to prepare, making it an ideal choice for busy weeknights or cozy weekend dinners.

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

Enjoy this warm and hearty soup served in a bowl, perfect for lunch or dinner. Pair it with some crusty bread or a simple side salad for a complete meal. You can also provide additional garnishes like extra chopped parsley or some croutons for added texture.

how to store Autumn Wild Rice Soup

Store any leftovers in an airtight container in the refrigerator for up to four days. If you want to keep it longer, you can freeze the soup in portions. Just ensure it cools completely before transferring it to freezer-safe containers. It will last in the freezer for up to three months.

tips to make Autumn Wild Rice Soup

To save time, use pre-cooked rotisserie chicken.
Adjust the thickness of your soup by adding more or less chicken broth to your desired consistency.
Experiment with different spices like oregano or basil for a different flavor profile.
For a vegetarian version, omit the chicken and use vegetable broth instead.

variation

You can add additional vegetables like sweet potatoes or spinach for more nutrition. Feel free to swap in your favorite mushrooms or use a mixture of different types for a more complex flavor.

FAQs

Can I make this soup ahead of time? Yes, this soup can be made ahead of time. It often tastes even better the next day as the flavors meld together.
Is there a way to make this soup dairy-free? Absolutely! Simply substitute the heavy cream with coconut milk or another dairy-free alternative.
How do I reheat the soup? Reheat the soup on the stove over low heat, stirring occasionally. You can add a bit of chicken broth if it thickens too much during storage.