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Hearty Fall Wild Rice and Chicken Soup Recipe

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★★★★★

5 from 56 reviews

This hearty fall wild rice and chicken soup combines tender wild rice, savory vegetables, mushrooms, and shredded chicken in a creamy broth with aromatic herbs and a hint of white wine. Perfect for cozy autumn evenings, this nourishing soup is finished with fresh parsley, toasted nuts, and optional Parmesan cheese for added flavor and texture.

Ingredients

Scale

Main 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)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

Garnishes

  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pecans or walnuts, chopped
  • 1/4 cup shredded Parmesan cheese (optional)

Instructions

  1. Rinse the wild rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear.
  2. Cook the wild rice: In a medium saucepan, combine the rinsed wild rice and 4 cups of the chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes until the wild rice is tender and grains have split open. Drain any excess liquid.
  3. Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and onion is translucent.
  4. Cook the mushrooms: Add sliced cremini mushrooms to the pot and cook for another 5-7 minutes until mushrooms have softened and released moisture.
  5. Add garlic and herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for 1 minute, stirring constantly until fragrant.
  6. Deglaze with wine: Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced slightly.
  7. Add remaining broth and simmer: Pour in the remaining 4 cups of chicken broth, stir to combine, and bring the soup to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
  8. Add chicken and rice: Stir in shredded cooked chicken and the cooked wild rice.
  9. Incorporate cream and season: Stir in the heavy cream, then season with salt and freshly ground black pepper to taste.
  10. Heat through: Warm the soup thoroughly without boiling to maintain creaminess.
  11. Serve and garnish: Ladle soup into bowls, garnish with chopped fresh parsley, toasted chopped pecans or walnuts, and shredded Parmesan cheese if desired.

Notes

  • Use low sodium chicken broth to control salt levels.
  • Rotisserie chicken is convenient and adds great flavor.
  • The wild rice must be fully cooked for the best texture; do not skip rinsing the rice.
  • Red pepper flakes are optional and can be adjusted based on your heat preference.
  • Parmesan cheese adds richness but can be omitted for a lighter soup.
  • This soup stores well and reheats beautifully for leftovers.

Keywords: wild rice soup, chicken soup, fall recipe, creamy wild rice soup, hearty soup, easy soup recipe

Find it online: https://todayquickmeals.com/hearty-fall-wild-rice-and-chicken-soup-recipe/