Autumn Wild Rice Soup
Autumn Wild Rice Soup is the quintessential comfort food for chilly fall evenings, offering a rich and creamy blend of flavors that warms both body and soul. This delightful soup combines tender chicken, hearty wild rice, and fresh vegetables, all simmered to perfection in a savory chicken broth. A hint of apple juice adds a unique sweetness that sets this dish apart from traditional soups. Easy to prepare and perfect for family dinners or gatherings with friends, this nourishing soup will quickly become a seasonal favorite that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Total Time: 2 hours 5 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 8 cups chicken broth (low sodium)
- 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 cup cooked chicken, shredded
- 1/2 cup heavy cream (or coconut milk)
Instructions
- In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce heat to low and simmer covered for 45-50 minutes until tender. Drain excess liquid.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Stir in mushrooms and cook another 5-7 minutes until tender. Add garlic and seasonings; cook for about 1 minute until fragrant.
- Pour in remaining chicken broth along with cooked wild rice and shredded chicken. Bring to a simmer; cover and cook on low heat for at least 30 minutes.
- Stir in heavy cream (or coconut milk) and chopped parsley; season with salt and pepper to taste. Heat gently without boiling.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg