Autumn Wild Rice Soup

Autumn Wild Rice Soup is a warm and comforting meal that captures the essence of fall. This soup combines hearty ingredients, creating a dish that is both nutritious and satisfying. The wild rice adds a unique texture, while the vegetables bring a burst of flavor. Perfect for chilly nights, this soup is easy to prepare and can be enjoyed by the whole family. Whether you’re looking for a filling dinner or a cozy lunch, this recipe will not disappoint. With a creamy finish and a sprinkle of nuts, you’ll love how this soup warms your body and soul.

Why You’ll Love This Autumn Wild Rice Soup

This Autumn Wild Rice Soup is a true delight for soup lovers. It is packed with healthy vegetables and tender chicken, making it a complete meal in one bowl. The flavors of thyme and sage enhance the soup, giving it a wonderful aroma. Plus, it’s easy to make in just a few simple steps. You can use leftover chicken or a store-bought rotisserie chicken, saving you time. The creamy texture and crunchy nuts on top add extra comfort. It’s not just tasty—it’s also full of nutrition and perfect for fall gatherings.

How to Make Autumn Wild Rice Soup

Ingredients You’ll Need

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)

Step-by-Step Directions

1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes. Drain excess liquid and set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil and add chopped onion, carrots, and celery. Cook until softened. Add cremini mushrooms, cooking until tender. Stir in garlic and spices, cooking until fragrant.
3. Simmer the Soup: Add the remaining chicken broth, cooked wild rice, and shredded chicken. Simmer gently for at least 30 minutes.
4. Finishing Touches: Stir in cream and parsley, seasoning with salt and pepper.
5. Serving: Ladle into bowls and garnish with nuts and Parmesan. Serve hot.

How to Serve Autumn Wild Rice Soup

Serve this soup hot in bowls. You can enjoy it with crusty bread or a simple salad for a complete meal. The garnishes of nuts and cheese add an extra touch to each serving.

How to Store Autumn Wild Rice Soup

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave. The soup may thicken, so add a bit of broth or water while reheating if needed.

Tips for the Best Autumn Wild Rice Soup

Use fresh vegetables for the best flavor. You can also customize the soup by adding your favorite veggies or spices. If you want a richer flavor, sauté the vegetables longer.

Recipe Variations

You can add sweet potatoes or spinach for added nutrition. Try using other types of rice, such as brown rice, if you prefer. For a vegetarian option, replace chicken with more vegetables or tofu.

Frequently Asked Questions (FAQs)

Can I use another type of rice?
Yes, you can use brown rice or jasmine rice, but the cooking time may vary.

Is this soup gluten-free?
Yes, this soup is gluten-free, as long as you check the broth for any gluten ingredients.

Can I freeze Autumn Wild Rice Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream until you reheat it, as it may separate when frozen.

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