Ingredients
- 1 cup wild rice, rinsed
- 6 cups low-sodium chicken broth (or vegetable broth)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Pinch of red pepper flakes (optional)
- 2 cups cooked shredded chicken (optional)
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Toasted pecans or walnuts, for garnish
- Shredded Parmesan cheese, for garnish (optional)
Instructions
- Rinse the wild rice under cold water until clear, then set aside.
- In a saucepan, bring chicken broth to a boil, add wild rice, reduce to a simmer, and cook for 45–50 minutes until tender.
- Meanwhile, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Add mushrooms and cook until they release their moisture and begin to brown.
- Stir in garlic, thyme, sage, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
- Add remaining broth and simmer for 10 minutes to blend flavors.
- Stir in cooked rice and shredded chicken, warming through for a few minutes.
- Lower the heat, stir in cream, and season with salt and pepper to taste.
- Serve garnished with parsley, toasted nuts, and Parmesan if desired.
Notes
- Use vegetable broth and chickpeas or lentils for a vegan version.
- Add butternut squash or sweet potatoes for seasonal flair.
- Smoked paprika or lemon zest can enhance depth and brightness.
- Soup thickens when stored; add broth when reheating.
- Add cream after reheating from frozen to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
