Description
Enjoy a warm bowl of Autumn Wild Rice Soup: A Hearty Fall Recipe filled with chicken and veggies—perfect for chilly days! Try it today!
Ingredients
Scale
- 1 cup wild rice
- 8 cups low-sodium chicken broth
- 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 (optional)
- 1/2 cup apple cider vinegar
- 1 cup cooked chicken, shredded
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pecans or walnuts, chopped (for garnish)
Instructions
- Rinse wild rice under cold water in a fine-mesh sieve until water runs clear.
- Cook wild rice in a medium saucepan with 4 cups chicken broth; bring to boil, cover, and simmer for 45–50 minutes until tender.
- Sauté onion, carrots, and celery in olive oil in a large pot over medium heat for 5–7 minutes until softened.
- Add mushrooms and cook for another 5–7 minutes.
- Stir in garlic and herbs; cook until fragrant (about 1 minute).
- Deglaze with apple cider vinegar; scrape the bottom of the pot and reduce slightly.
- Add remaining chicken broth and bring to a simmer.
- Stir in cooked wild rice and shredded chicken; mix well.
- Pour in heavy cream and season with salt and pepper to taste.
- Heat gently without boiling before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg