Description
A comforting and nutritious soup filled with wild rice, tender vegetables, and savory herbs, 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 then reduce to low, cover, and simmer for 45-50 minutes.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes.
- Stir in minced garlic and dried herbs; cook for 1 minute to let aromas develop.
- Pour in the remaining chicken broth, cooked wild rice, and shredded chicken. Bring to a gentle simmer, then cover and reduce heat to low, simmering for 30 minutes.
- Stir in heavy cream (or coconut milk), chopped parsley, and season with salt and pepper. Carefully heat through without boiling.
- Ladle soup into bowls, garnish with toasted nuts and Parmesan cheese (if using), and serve immediately.
Notes
Rinse the wild rice before cooking for enhanced flavor and texture. Adjust seasoning according to personal taste, and feel free to add other veggies or proteins based on preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American