Description
A hearty and comforting soup combining wild rice, chicken, and seasonal vegetables, perfect for chilly autumn days.
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)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- 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. Drain any excess liquid and set aside.
- 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. Add the sliced cremini mushrooms and cook for another 5-7 minutes. Add the minced garlic and herbs, cooking for about 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot and add the cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat, cover, and simmer for at least 30 minutes.
- Stir in the heavy cream and dry sherry, if using. Add chopped parsley and season with salt and pepper. Heat through gently.
- Ladle the soup into bowls and garnish with toasted nuts and grated cheese, if using. Serve immediately.
Notes
For a vegetarian option, replace the chicken broth with vegetable broth and omit the chicken. You can add more vegetables for texture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American