Description
A nourishing and hearty soup filled with wild rice, tender vegetables, and fragrant herbs, perfect for cozy fall days.
Ingredients
- 1 cup wild rice
- 8 cups low-sodium chicken broth (divided)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, 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
- 1 cup shredded cooked chicken (rotisserie recommended)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup dry sherry (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup toasted pecans or walnuts for garnish
- 1/4 cup grated Parmesan cheese for garnish (optional)
Instructions
- Rinse wild rice under cold water. In a saucepan, combine wild rice and 4 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 45 to 50 minutes.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add mushrooms; cook an additional 5-7 minutes.
- Add garlic, thyme, sage, rosemary, and red pepper flakes; cook for 1 minute.
- Pour in remaining chicken broth, add cooked wild rice and shredded chicken. Bring to a gentle simmer, cover, and cook for 30-60 minutes.
- Stir in cream and sherry (if using), add fresh parsley, and season with salt and pepper. Heat through without boiling.
- Serve garnished with toasted pecans or walnuts and Parmesan cheese if desired.
Notes
For a vegetarian version, use vegetable broth and substitute shredded chicken with cooked chickpeas.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American