Description
This cozy Autumn Wild Rice Soup is packed with wild rice, mushrooms, vegetables, and shredded chicken in a creamy broth. It’s gluten-free and perfect for a crockpot or one-pot dinner.
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
1/2 cup heavy cream (or coconut milk)
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
1/4 cup grated Parmesan cheese (optional)
Instructions
1. In a medium saucepan, combine rinsed wild rice with 4 cups chicken broth. Bring to a boil, cover, and simmer for 45–50 minutes until rice is tender. Drain any excess liquid.
2. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes. Add mushrooms and cook another 5–7 minutes.
3. Add garlic, thyme, sage, rosemary, and red pepper flakes. Stir constantly for 1 minute until fragrant.
4. Pour in remaining 4 cups broth. Add cooked wild rice and shredded chicken. Simmer for 30 minutes.
5. Stir in cream and sherry (if using). Add parsley. Season with salt and pepper to taste.
6. Serve hot, garnished with toasted pecans or walnuts and optional Parmesan.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.
Freeze without cream and add it after reheating.
Use coconut milk for a dairy-free option.
- Prep Time: 10 mins
- Cook Time: 1 hr 20 mins
- Category: Soup
- Method: Stovetop or Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg