Looking for a cozy and comforting dish to warm you up this fall? Look no further than this delicious Autumn Wild Rice Soup! Packed with hearty ingredients and savory flavors, this soup is not only easy to make but also perfect for any occasion, whether it’s a weeknight dinner or a gathering with friends and family.
Why You’ll Love This Recipe?
- Great flavors: The combination of wild rice, chicken, and hearty vegetables creates a rich and satisfying flavor profile.
- Quick prep time: With simple ingredients and straightforward instructions, this soup comes together in no time.
- Perfect for meal prep: Make a big batch of this soup and enjoy it throughout the week for a quick and nutritious meal.
Ingredient Notes:
- Wild rice: Adds a nutty flavor and chewy texture to the soup. Can be substituted with brown rice.
- Chicken broth: Provides a savory base for the soup. Opt for low-sodium broth for better control over the seasoning.
- Olive oil: Used for sautéing the vegetables and adding richness to the soup.
- Various vegetables: Carrots, celery, and mushrooms add depth and texture to the soup.
- Spices: Dried thyme, sage, rosemary, and red pepper flakes enhance the flavor profile.
- Cooked chicken: Shredded rotisserie chicken works great for convenience.
- Heavy cream: Adds a creamy texture to the soup. Can be substituted with coconut milk for a dairy-free option.
- Fresh parsley, salt, pepper, dry sherry, toasted pecans or walnuts, and grated Parmesan cheese: Used for garnish and additional flavor.
Step-by-Step Instructions:
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and mushrooms, and sauté until tender.
- Stir in garlic, dried herbs, and red pepper flakes, and cook for another minute.
- Add wild rice and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Stir in cooked chicken and heavy cream, and simmer for an additional 10 minutes.
- Season with salt, pepper, and dry sherry, and garnish with parsley, nuts, and Parmesan cheese before serving.
Helpful Tips:
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the chicken and cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute the chicken with tofu or chickpeas for a vegetarian version of the soup.
Expert Tips for the Best Results:
- Use homemade chicken broth for a richer flavor.
- Toast the wild rice before cooking to enhance its nutty flavor.
- Experiment with different herbs and spices to customize the soup to your taste.
Serving Suggestions:
Pair this Autumn Wild Rice Soup with crusty bread or a side salad for a complete meal. Serve with a glass of white wine or apple cider for a cozy dining experience.
Storage and Reheating Tips:
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to revive the soup’s consistency.
Frequently Asked Questions:
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Can I use different types of rice? While wild rice is traditional, you can experiment with other grains like barley or quinoa.
- How can I make this soup vegetarian? Simply omit the chicken and use vegetable broth instead of chicken broth.
Conclusion:
Warm up this fall with a bowl of comforting Autumn Wild Rice Soup! Packed with hearty ingredients and delicious flavors, this soup is sure to become a new favorite in your recipe rotation. Give it a try and let us know how you like it!
Print
Autumn Wild Rice Soup Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Autumn Wild Rice Soup is a comforting blend of wild rice, vegetables, herbs, and chicken in a creamy broth. It’s perfect for cozy fall nights or anytime you crave a warm, satisfying meal.
Ingredients
Main 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
Seasonings and Garnish:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 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)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and sauté onion, carrots, celery, mushrooms, and garlic until soft.
- Add Rice and Broth: Stir in wild rice, chicken broth, thyme, sage, rosemary, and red pepper flakes. Simmer for about 45 minutes.
- Finish Soup: Add cooked chicken, heavy cream, parsley, sherry, salt, and pepper. Simmer for another 10 minutes.
- Serve: Ladle soup into bowls and garnish with chopped nuts and Parmesan cheese.
Notes
- You can make this soup vegetarian by omitting the chicken and using vegetable broth instead.
- Feel free to adjust the seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg