Ingredients
Scale
- 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
- 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 chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes. Drain excess liquid and set aside.
- 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.
- Add the remaining chicken broth, cooked wild rice, and shredded chicken. Simmer gently for at least 30 minutes.
- Stir in cream and parsley, seasoning with salt and pepper.
- Ladle into bowls and garnish with nuts and Parmesan. Serve hot.
Notes
Use fresh vegetables for the best flavor. Customize with your favorite veggies or spices. For a richer flavor, sauté the vegetables longer.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg