Cozy Winter Wild Rice Soup
When the weather turns cold, this Cozy Winter Wild Rice Soup is the ultimate bowl of comfort. Creamy, hearty, and full of earthy flavor, it’s made with tender wild rice, vegetables, and your choice of chicken or plant-based protein. Perfect for chilly evenings, this nourishing soup warms you from the inside out while filling your kitchen with the scent of home-cooked goodness.
Ingredients
- 1 cup uncooked wild rice not a blend
- 2 tbsp olive oil or butter
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 6 cups vegetable or chicken broth
- 1 ½ cups cooked shredded chicken or 1 can chickpeas for vegan option
- 1 cup heavy cream or 1 cup coconut milk for dairy-free option
- 1 tsp dried thyme
- ½ tsp rosemary
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tbsp lemon juice optional, for brightness
- 2 cups baby spinach or kale optional
Instructions
- Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and mushrooms; cook until fragrant.
- Add Rice and Broth:
- Stir in wild rice, thyme, rosemary, salt, and pepper. Pour in the broth, bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes, stirring occasionally, until the rice is tender.
- Add Protein and Creaminess:
- Stir in shredded chicken or chickpeas and your cream of choice. Simmer uncovered for 10 more minutes, allowing the soup to thicken.
- Season and Serve:
- Adjust seasoning to taste. Add spinach or kale and let it wilt for a few minutes. Stir in lemon juice before serving for a bright, fresh finish.
Notes
- Make Ahead: The flavors develop beautifully overnight.
- Storage: Refrigerate for up to 5 days or freeze up to 3 months. Add cream after thawing for best texture.
- Vegan Option: Use coconut milk and chickpeas instead of chicken and cream.
- Pro Tip: Cook wild rice separately if making ahead — it holds its texture better.