Autumn Wild Rice Soup with Chicken, Mushrooms, and Pecans Recipe
This hearty Autumn Wild Rice Soup combines tender wild rice, savory vegetables, and shredded chicken in a flavorful chicken broth base. Enhanced with aromatic herbs, a splash of dry sherry, and finished with creamy heavy cream and fresh parsley, it’s a comforting and nourishing soup perfect for chilly days. Garnished with toasted nuts and optional Parmesan, this soup offers a delicious balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Soup 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 (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, but adds a lovely depth of flavor)
Garnishes
- 1/2 cup chopped pecans or walnuts, toasted
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the 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 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 to blend the flavors.
- 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 to prevent curdling.
- Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately and enjoy the warm, comforting flavors.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Using low sodium chicken broth helps control the saltiness of the soup.
- Dry sherry is optional but adds a lovely depth of flavor; omit if preferred.
- To toast nuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned.
- Wild rice may take longer to cook; be patient and add more broth if the rice absorbs too much liquid.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
Keywords: wild rice soup, chicken soup, autumn soup, creamy wild rice soup, hearty soup, comfort food, mushroom soup, healthy soup
