Description
A warm and comforting dish combining nutritious wild rice, chicken, and a medley of vegetables, perfect for cozy evenings.
Ingredients
- 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
- 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)
- 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 wild rice and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes. Drain and set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes. Add mushrooms and cook another 5-7 minutes. Stir in garlic and herbs, cooking for 1 minute.
- Combine and Simmer: Pour in the remaining chicken broth, the cooked wild rice, and shredded chicken. Simmer for at least 30 minutes.
- Finish the Soup: Stir in heavy cream and dry sherry (if using). Add parsley, season to taste, and heat through.
- Serve: Ladle into bowls and garnish with nuts and cheese, if desired.
Notes
Rinse the wild rice for the best texture and consider adding more vegetables for added nutrients.
- Prep Time: 15
- Cook Time: 80
- Category: Soup
- Method: Simmering
- Cuisine: American