Autumn Wild Rice Soup
Autumn Wild Rice Soup is the ultimate comfort food for chilly evenings, combining the nutty flavors of wild rice with tender chicken and a medley of fresh vegetables. This creamy soup is elevated by a touch of apple juice, adding a delightful sweetness that perfectly complements the savory ingredients. Ideal for family dinners or meal prep, this nourishing bowl warms the soul while showcasing the best of fall produce. Whip up this delightful dish easily, and enjoy its rich flavors any day of the week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 8 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup cooked chicken, shredded
- 1/2 cup heavy cream or coconut milk
- Optional: 1/4 cup dry apple juice
Instructions
- Cook the wild rice in a medium saucepan with 4 cups of chicken broth. Bring to a boil, then reduce heat and simmer covered for 45–50 minutes until tender. Drain excess liquid.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened (5–7 minutes). Stir in mushrooms and cook another 5–7 minutes. Add garlic and herbs; cook until fragrant.
- Pour in remaining chicken broth along with cooked wild rice and shredded chicken. Bring to a simmer, then cover and cook on low for at least 30 minutes.
- Stir in cream (or coconut milk) and optional apple juice; season with salt and pepper to taste. Heat gently without boiling.
- Serve warm garnished with toasted nuts or fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg