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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
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★★★★★

5.1 from 27 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice, tender vegetables, and savory chicken in a creamy, flavorful broth. Perfect for cozy evenings, this soup is enriched with herbs and finished with a touch of sherry and crunchy nuts for depth and texture.

Ingredients

Scale

Rice and Broth

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)

Vegetables and Aromatics

  • 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

Herbs and Spices

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)

Protein and Creaminess

  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream (or coconut milk for dairy-free)

Finishing Touches and Garnish

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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 to blend the flavors.
  4. 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 to prevent curdling.
  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish each serving with toasted pecans or walnuts and grated Parmesan cheese if desired. Serve immediately and enjoy the comforting warmth.

Notes

  • For a dairy-free option, substitute heavy cream with coconut milk.
  • Using low sodium chicken broth allows you to control the saltiness of the soup.
  • Rotisserie chicken is a quick shortcut that adds great flavor and saves prep time.
  • Toasting the nuts before garnishing enhances their flavor and texture.
  • Red pepper flakes add a subtle heat, but can be omitted if you prefer a milder soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: wild rice soup, autumn recipe, fall comfort food, chicken soup, creamy soup, wild rice, healthy soup, easy dinner

Find it online: https://nayabaker.com/autumn-wild-rice-soup-the-ultimate-fall-comfort-food-recipe/