Description
A rich and hearty wild rice soup with fresh vegetables and tender chicken that embodies the essence of fall.
Ingredients
- 1 cup wild rice, rinsed
- 8 cups low sodium chicken broth
- 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 toasted pecans or walnuts (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 over high heat, then reduce the heat to low, cover, and let it simmer for 45-50 minutes until the rice is tender. Drain any excess liquid and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes until softened. Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender. Add the minced garlic, thyme, sage, rosemary, and red pepper flakes, stirring for about 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot. Add the cooked wild rice and shredded chicken, bringing everything to a simmer. Reduce heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
- Gently stir in the heavy cream (or coconut milk) and dry sherry if using. Add the chopped parsley, seasoning with salt and pepper to taste. Heat through gently, being careful not to boil after adding the cream.
- Ladle the soup into bowls, garnish with toasted nuts and Parmesan cheese, and serve immediately.
Notes
For a vegetarian version, replace chicken with extra vegetables or lentils. Store leftovers in airtight containers for up to four days.
