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Autumn Wild Rice Soup

Autumn Wild Rice Soup: Cozy Comfort with Turkey Bacon and Chicken Ham

Autumn Wild Rice Soup offers a comforting blend of turkey bacon, chicken ham, and seasonal flavors perfect for cool days.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 350 kcal

Equipment

  • Medium saucepan
  • large pot
  • Cutting board
  • knife

Ingredients
  

  • 1 cup wild rice rinsed
  • 8 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup cooked chicken shredded (rotisserie chicken works great!)
  • ½ cup heavy cream (or coconut milk for dairy-free)
  • ¼ cup fresh parsley chopped
  • Salt to taste
  • Pepper to taste
  • ¼ cup dry sherry (optional, but adds a lovely depth of flavor)
  • ½ cup chopped pecans or walnuts toasted (for garnish)
  • ¼ cup grated Parmesan cheese (optional, for garnish)

Instructions
 

Cooking 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.
  • Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open.
  • Once the rice is cooked, drain any excess liquid. Set the cooked wild rice aside.

Sautéing the Vegetables

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  • Add the sliced cremini mushrooms to the pot. Cook, stirring occasionally, for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.
  • Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) to the pot. Cook, stirring constantly, for about 1 minute, or until fragrant.

Simmering the Soup

  • Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
  • Add the cooked wild rice and shredded cooked chicken to the pot.
  • Bring the soup to a simmer over medium heat.
  • Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour.

Finishing Touches

  • Stir in the heavy cream (or coconut milk) and dry sherry (if using) into the soup.
  • Add the chopped fresh parsley.
  • Season the soup with salt and pepper to taste.
  • Heat through gently, being careful not to boil the soup after adding the cream.

Serving

  • Ladle the Autumn Wild Rice Soup into bowls.
  • Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using).
  • Serve immediately and enjoy!

Notes

For added texture, consider blending a portion for a thicker consistency before adding cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 6mgCalcium: 100mgIron: 2mg
Keyword Autumn Wild Rice Soup, Chicken Ham, comfort food, Fall recipes, Healthy Soup, turkey bacon
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