Cozy Autumn Wild Rice Soup with Chicken & Mushrooms
This hearty soup features tender chicken, wild rice, and earthy mushrooms in a rich broth, perfect for chilly evenings.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, diced
Main Ingredients
- 1 cup wild rice, rinsed
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
Garnish
- fresh parsley, chopped
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery, cooking until they soften, approximately 5 more minutes.
Cooking the Soup
- Once the vegetables are tender, stir in the wild rice, chicken broth, thyme, rosemary, salt, and pepper. Increase the heat and bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pot. Allow it to simmer for about 30 minutes or until the rice is tender and has started to bloom.
- Add the cooked chicken and sliced mushrooms to the pot. Continue to simmer for another 10-15 minutes, allowing the flavors to meld together beautifully.
- Taste the soup and adjust the seasoning, if necessary.
Serving
- Ladle the soup into bowls, and sprinkle fresh parsley on top for an extra burst of flavor.
Notes
Store in the refrigerator for 3-4 days in an airtight container or freeze for up to 3 months. To reheat, thaw overnight and warm in a pot until heated through.