Ingredients
Scale
- 1 cup wild rice (rinsed): Wild rice gives this soup its heartiness and nutty flavor. It soaks up the broth beautifully and adds the perfect texture. It’s an autumn classic!
- 2 tbsp olive oil: For sautéing the veggies and creating a flavorful base for the soup.
- 1 small onion (diced): Adds sweetness and depth to the soup.
- 2 medium carrots (peeled and chopped): They bring in a bit of natural sweetness and vibrant color.
- 2 stalks celery (chopped): Celery adds a nice crunch and balances the sweetness of the carrots.
- 3 cloves garlic (minced): For a punch of savory flavor.
- 1 lb cooked chicken (or turkey) (shredded): For lean protein, you can use leftover rotisserie chicken, turkey, or even sauté some fresh chicken breasts.
- 4 cups chicken broth (low-sodium): This is the foundation of your soup’s savory, rich flavor.
- 2 cups whole milk (or dairy-free milk for a lighter version): This makes the soup creamy and velvety, adding richness.
- 1 tsp thyme (dried or fresh): A classic fall herb that pairs beautifully with the other flavors.
- 1 tsp rosemary (dried or fresh): Adds that woodsy, fragrant kick that screams autumn.
- Salt & pepper to taste: To season the soup and bring everything together.
Instructions
- Cook the wild rice:
- Start by cooking the wild rice according to the package instructions. This usually takes about 45 minutes, so it’s a great step to begin with. Rinse the rice thoroughly before cooking to remove any excess starch. Once it’s cooked, set it aside for later.
- Sauté the vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onion turns translucent. You’ll smell the sweetness of the carrots and celery as they cook—such a comforting scent!
- Add garlic and herbs:
- Toss in the minced garlic, thyme, and rosemary. Stir everything together and cook for another 1-2 minutes. The garlic will become fragrant, and the herbs will release their delicious oils into the mix.
- Combine the broth and milk:
- Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a gentle simmer. You’ll start to notice the creaminess of the milk melding with the savory broth, creating a luscious base for the soup.
- Add the cooked rice and chicken:
- Once the broth is simmering, add the cooked wild rice and shredded chicken (or turkey). Stir to combine. The rice will start soaking up that flavorful broth, and the chicken will add its tender texture to the soup. Allow everything to simmer together for 15-20 minutes, so the flavors can deepen and blend.
- Season the soup:
- Taste the soup and adjust the seasoning with salt and pepper. I love to add a little extra pepper for a bit of bite, but it’s all about your personal preference. Keep in mind that the broth will get absorbed by the rice, so it might need a little extra seasoning as it simmers.
- Finish and serve:
- Once the soup has thickened to your liking and the flavors have come together, it’s time to serve. If you like your soup a little thicker, you can use a potato masher to mash some of the veggies in the pot, or simply let it simmer a bit longer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 15g
- Carbohydrates: 40g
- Protein: 30g