Description
A warm, comforting autumn wild rice soup featuring tender vegetables, aromatic herbs, and creamy broth, optionally enriched with chicken for extra protein. Perfect for cozy fall days, this soup blends wholesome ingredients into a hearty and flavorful meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup uncooked wild rice blend
- 6 cups low-sodium vegetable or chicken broth
- 1 bay leaf
Additional Ingredients
- 1 cup cooked shredded chicken (optional)
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook them together for another minute to release their flavors.
- Cook Wild Rice: Add the uncooked wild rice blend, broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce to low heat, cover, and simmer for 45–50 minutes, or until the wild rice is tender.
- Incorporate Chicken: If using, stir in the cooked shredded chicken during the last 10 minutes of cooking to heat through and meld flavors.
- Thicken Soup: In a small bowl, whisk together the heavy cream (or coconut milk) and flour until smooth. Slowly stir this mixture into the soup. Continue to simmer the soup uncovered for an additional 5–10 minutes until it thickens slightly.
- Finish and Serve: Remove the bay leaf, adjust seasoning with salt and pepper if needed. Garnish the soup with freshly chopped parsley before serving warm.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- This soup thickens as it cools and sits; add a splash of broth or water when reheating to reach desired consistency.
- The soup freezes well if cream is omitted before freezing; add cream when reheating.
