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Wild Rice Soup Recipe

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★★★★★

4.7 from 150 reviews

This comforting Rice Soup features tender wild rice, sautéed vegetables, cremini mushrooms, and shredded chicken simmered in a flavorful chicken broth with herbs and white wine, finished with a touch of cream and garnished with fresh parsley, toasted nuts, and Parmesan cheese. Perfect for a cozy meal any time of the year.

Ingredients

Scale

Base

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil

Vegetables

  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced

Herbs and Spices

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)

Liquids

  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup heavy cream

Protein

  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)

Garnishes

  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pecans or walnuts, chopped
  • 1/4 cup shredded Parmesan cheese (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a few minutes until the water runs clear to remove any debris and impurities.
  2. Cook the Rice: In a medium saucepan, add the rinsed wild rice and 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains have split open. Drain any excess liquid once cooked.
  3. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened and onions translucent.
  4. Add Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until they soften and release moisture.
  5. Add Aromatics and Herbs: Mix in minced garlic, dried thyme, sage, rosemary, and optional red pepper flakes. Cook for 1 minute while stirring until fragrant.
  6. Deglaze with White Wine: Pour in the dry white wine, scraping the bottom to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly.
  7. Add Remaining Broth: Pour in the remaining 4 cups of chicken broth and stir to combine all ingredients.
  8. Simmer Soup: Bring the soup to a simmer over medium heat, then reduce heat to low, cover, and let it simmer for 15-20 minutes to meld flavors.
  9. Add Chicken and Rice: Stir in shredded cooked chicken and the cooked wild rice, mixing thoroughly.
  10. Stir in Cream and Season: Add heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently without boiling.
  11. Serve with Garnishes: Ladle soup into bowls and garnish with chopped fresh parsley, toasted nuts, and optional shredded Parmesan cheese for added richness and texture.

Notes

  • Wild rice can take some time to cook; using a pressure cooker can reduce the time significantly if desired.
  • Substitute heavy cream with coconut cream for a dairy-free version.
  • For added heat, use more red pepper flakes or add a dash of hot sauce.
  • Leftovers keep well in the refrigerator for 3-4 days and taste even better the next day as flavors meld.
  • For a vegetarian version, use vegetable broth and omit chicken or substitute with firm tofu or chickpeas.
  • To toast nuts, place them in a dry skillet over medium heat until fragrant and golden, stirring frequently to avoid burning.

Keywords: wild rice soup, chicken rice soup, creamy rice soup, comfort food, easy soup recipe, chicken soup with rice

Find it online: https://cookwithlea.com/wild-rice-soup-recipe/