Description
Cozy Winter Wild Rice Soup is a hearty and comforting one-pot meal perfect for chilly days. This creamy soup combines the nutty flavor of wild rice with tender vegetables and an optional addition of shredded chicken for extra protein. With warming herbs like thyme and rosemary, and a rich texture from coconut milk or cream, this soup offers a delicious balance of flavors. It’s easy to prepare on the stovetop and can be made gluten-free and vegan-friendly with simple swaps.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 3/4 cup uncooked wild rice, rinsed
- 6 cups vegetable broth or chicken broth
- 2 cups cooked, shredded chicken (optional)
Creamy Thickener
- 1 cup full-fat coconut milk or heavy cream
- 2 tablespoons all-purpose flour or gluten-free flour (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until vegetables begin to soften. Stir in thyme, rosemary, salt, and black pepper to blend the flavors.
- Cook Wild Rice: Add the rinsed wild rice and broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 45–50 minutes, or until the rice is tender and starting to split, indicating it’s fully cooked.
- Add Chicken (Optional): If using chicken, stir in the cooked, shredded chicken during the last 10 minutes of cooking to warm it through without overcooking.
- Prepare Creamy Mixture: In a small bowl, whisk together the coconut milk or heavy cream with the flour until smooth and free of lumps. This will help thicken the soup evenly.
- Combine and Thicken: Stir the creamy mixture into the soup pot. Simmer uncovered for an additional 5–10 minutes, allowing the soup to thicken slightly and the flavors to meld beautifully.
- Season and Serve: Taste the soup and adjust seasoning with salt or pepper if necessary. Ladle the soup into bowls and garnish generously with freshly chopped parsley before serving to add a fresh herbal note.
Notes
- For a vegan version, omit the chicken and use coconut milk as the creamy base.
- Adding a splash of lemon juice just before serving enhances the soup’s brightness and flavor.
- This soup stores well and often tastes better the next day as the flavors deepen.
