As the leaves turn golden and the air gets a little crisper here in Morocco, I find myself drawn to warm, comforting meals that wrap me in a cozy embrace. One dish that has recently become a staple in my kitchen is this Autumn Wild Rice Soup. Not only is it nourishing and filling, but it also brings back fond memories of gathering around the table with family during the cooler months. I still chuckle when I recall my first attempt at making this soup let’s just say the wild rice had a mind of its own, and I learned to be more attentive to the simmering pot!
This recipe has been a hit with my family, thanks in part to its use of seasonal vegetables and a few creative touches I’ve picked up along the way. With its rich broth, tender wild rice, and hearty chicken, it’s become one of my go-to recipes for busy weekdays and special gatherings alike.
What Makes This So Good
- Hearty and filling, perfect for chilly evenings.
- Packed with wholesome ingredients including vegetables, wild rice, and protein.
- Easy to make with straightforward instructions and minimal prep time.
Ingredients
- 1 cup (170 g) wild rice, rinsed
- 8 cups (1.9 liters) chicken broth (low sodium preferred)
- 1 tablespoon (15 ml) olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces (227 g) 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 (about 140 g) cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup (120 ml) heavy cream (or coconut milk for dairy-free)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup (60 ml) dry sherry (optional, but adds a lovely depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup (25 g) grated Parmesan cheese (optional, for garnish)
Smart Swaps
- For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken.
- Use quinoa or farro in place of wild rice if that’s what you have on hand.
- Opt for unsweetened almond milk or other dairy alternatives in place of cream for a lighter soup.
Directions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
- Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
- Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
Pro Tips
- Make-Ahead: This soup stores well in the fridge for up to 3 days, so it’s perfect for meal prep.
- Transport: If taking this soup on the go, use a thermos to keep it warm, or store it in an airtight container insulate in a cooler bag.
- Re-crisping Nuts: To toast pecans or walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
Variations
- Vegetarian Delight: Omit chicken and use vegetable broth with added chickpeas for a protein boost.
- Spicy Kick: Add diced jalapeños for a spicy twist on the classic recipe.
- Herbed Version: Mix in fresh herbs like dill or cilantro for a different flavor profile.
Serving Ideas
This soup pairs beautifully with crusty sourdough bread or a simple green salad for a complete meal. It’s also delightful on cozy movie nights with your favorite blanket!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm soup on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash more broth or water if the soup thickens up.
FAQs
Can I use other types of rice?
Yes! Brown rice or even white rice can work, but they may require different cooking times.
How can I make this soup dairy-free?
Substitute heavy cream with coconut milk or almond milk for a lighter dairy-free version.
Can I freeze this soup?
Yes, it freezes well. Just leave out the cream and add it in after thawing and reheating for the best texture.
Autumn Wild Rice Soup
A cozy and hearty soup perfect for fall, filled with wild rice, chicken, and seasonal vegetables.
- Total Time: 75 minutes
- Yield: 6 servings
Ingredients
- 1 cup (170 g) wild rice, rinsed
- 8 cups (1.9 liters) chicken broth (low sodium preferred)
- 1 tablespoon (15 ml) olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces (227 g) 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 (about 140 g) cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup (120 ml) heavy cream (or coconut milk for dairy-free)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup (60 ml) dry sherry (optional)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup (25 g) 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. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. 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, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
- Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
Notes
This soup stores well in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free