Ingredients
Scale
- 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 works great!)
- 1/2 cup heavy cream or coconut milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Cook the wild rice: combine rice with 4 cups chicken broth in a saucepan. Boil, reduce heat, cover, and simmer 45–50 minutes until tender. Drain excess liquid.
- Sauté vegetables: in a large pot, heat olive oil. Add onion, carrots, celery, cook 5–7 minutes until softened. Add mushrooms, cook 5–7 minutes until tender. Stir in garlic, thyme, sage, rosemary, and red pepper flakes for 1 minute.
- Simmer soup: pour remaining 4 cups chicken broth into the pot. Add cooked wild rice and shredded chicken. Simmer 30–60 minutes, stirring occasionally.
- Finishing touches: stir in heavy cream or coconut milk and sherry (if using). Add parsley and season with salt and pepper. Heat gently without boiling.
- Serve: ladle into bowls. Garnish with toasted nuts and Parmesan cheese if desired.
Notes
- Vegetarian: use vegetable broth and omit chicken; add beans for protein.
- Add more vegetables like sweet potatoes, butternut squash, or kale.
- Spice it up with more red pepper flakes or hot sauce.
- Make ahead: refrigerate for up to 3 days.
- Freeze: up to 2 months; thaw overnight before reheating.
- Experiment with different mushrooms like shiitake or oyster.
- Add lemon juice at the end to brighten flavors.
- For thicker soup, blend a portion before adding cream.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg