Description
Warm up on a chilly evening with this Cozy Winter Wild Rice Soup. Packed with hearty vegetables, aromatic herbs, and wholesome wild rice, this creamy soup is a comforting and satisfying dish that is perfect for the winter season.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
Soup:
- 1 cup uncooked wild rice blend
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked shredded chicken or white beans (optional)
- 1 cup full-fat canned coconut milk or heavy cream
- 2 tablespoons flour or cornstarch (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sauté until softened. Stir in garlic.
- Cook Wild Rice: Add wild rice, broth, thyme, rosemary, salt, and pepper. Simmer covered for 45–50 minutes until rice is tender.
- Add Protein: If using, stir in chicken or beans during last 10 minutes of cooking.
- Thicken Soup: Whisk coconut milk or cream with flour or cornstarch, stir into soup. Simmer until thickened.
- Adjust Seasoning: Taste and adjust seasoning. Serve warm, garnished with parsley.
Notes
- This soup can easily be made vegan by using vegetable broth and white beans instead of chicken.
- Wild rice blend adds great texture, but you can use all wild rice if preferred.
- Leftovers thicken as they sit—just add a splash of broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg (if using chicken)
