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 chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
- Sauté the Vegetables: 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. Add mushrooms and cook for another 5–7 minutes. Stir in garlic, thyme, sage, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Simmer the Soup: Pour in the remaining 4 cups of chicken broth. Add cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce to low and cook for 30–60 minutes, stirring occasionally.
- Finishing Touches: Stir in heavy cream (or coconut milk), dry sherry, and parsley. Season with salt and pepper to taste. Heat through gently, but don’t boil.
- Serving: Ladle into bowls and top with toasted nuts and Parmesan if desired. Serve immediately.
Notes
- Make it vegetarian: Use vegetable broth and omit chicken; add beans or chickpeas for protein.
- Add more vegetables: Try sweet potatoes, butternut squash, or kale.
- Spice it up: Add extra red pepper flakes or a splash of hot sauce.
- Make it ahead: Tastes even better the next day! Store up to 3 days in the fridge.
- Freeze it: Freeze up to 2 months. Thaw overnight before reheating.
- Try other mushrooms: Shiitake or oyster mushrooms add great flavor.
- Add lemon juice: A squeeze of fresh lemon brightens everything.
- For thicker soup: Blend a portion with an immersion blender before adding cream.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Stovetop Simmer
- Cuisine: American