As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm bowl of Autumn Wild Rice Soup to bring the comfort of the season right to your kitchen. This hearty soup combines earthy wild rice with tender vegetables and shredded chicken, making it an ultimate fall comfort food. Whether you’re coming in from a brisk walk, preparing for a family gathering, or simply looking for a cozy meal, this soup checks all the boxes. With its rich flavors and delightful textures, it’s no wonder that this recipe has become a staple in many homes during autumn.
Why you’ll love this dish
What makes this Autumn Wild Rice Soup so special? For starters, it’s incredibly versatile. You can whip it up for a simple weeknight dinner or serve it at a holiday gathering, impressing your guests with your culinary skills. Plus, this recipe is both budget-friendly and nutritious—packed with wholesome ingredients that your body will love.
“This soup is my go-to for the fall! It’s comforting, delicious, and the wild rice adds a nutty flavor that’s hard to resist.” – A satisfied home cook
Not only does it warm you from the inside, but it’s also a dish you can feel good about serving to your family. The best part? It all comes together in one pot, making cleanup as easy as pie—no fuss, no mess, just pure comfort food bliss.
Step-by-step overview
Preparing Autumn Wild Rice Soup is simpler than you might think! This recipe is designed to guide you through a few straightforward steps that result in a rich, flavorful soup. You’ll start by cooking the wild rice, then sautéing a delightful mix of vegetables. After that, it’s all about simmering these ingredients together to allow the flavors to meld perfectly.
Let’s dive into the details so you know exactly what to expect.
What you’ll need
Gather these items to make this luscious soup:
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1 cup cooked chicken, shredded (rotisserie chicken works wonderfully!)
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional, for depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Feel free to mix and match ingredients based on your preferences or dietary restrictions—there’s a lot of flexibility here!
Directions to follow
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes or until softened and translucent. Add the mushrooms and cook for another 5-7 minutes until tender. Stir in the garlic, thyme, sage, rosemary, and red pepper flakes, and cook for about a minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth, followed by the cooked wild rice and shredded chicken. Bring to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches: Stir in the heavy cream or coconut milk and sherry, if using. Add the parsley, seasoning with salt and pepper to taste. Heat through gently.
Serving: Ladle the soup into bowls and garnish with toasted nuts and grated Parmesan cheese, if desired. Enjoy hot!
Best ways to enjoy it
To truly savor your Autumn Wild Rice Soup, consider pairing it with fresh, crusty bread for dipping, or a simple side salad to add a fresh crunch. It also makes an excellent main course when served with a light dessert, like apple crisp or pumpkin pie, to round out your fall feast.
Create a cozy ambiance by serving the soup in rustic bowls, garnishing it beautifully for that extra touch of comfort and elegance.
Storage and reheating tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to three months. When you’re ready to enjoy it again, thaw and reheat gently on the stove to maintain its creamy consistency. Avoid boiling after adding the cream to prevent it from curdling.
For best results, store the garnishes separately to keep them fresh and crisp until serving.
Helpful cooking tips
- If you want an even faster version, feel free to use pre-cooked wild rice available in stores.
- Using homemade chicken broth can elevate the flavor profile of your soup if you have the time.
- Don’t hesitate to swap out vegetables depending on what’s in season—sweet potatoes or butternut squash make delightful additions, too!
Creative twists
- Want to try something different? Add some diced sweet potatoes for a touch of sweetness or replace the chicken with chickpeas for a vegetarian option.
- Consider enhancing the flavor with a splash of lemon juice right before serving to brighten it all up.
- If you’re feeling adventurous, you could also toss in some kale or spinach during the last few minutes of simmering for an extra nutritional boost.
Common questions
- How long does it take to prepare? This dish takes about an hour to prepare, including cooking time for the wild rice.
- Can I make it ahead of time? Absolutely! Autumn Wild Rice Soup tastes even better the next day as flavors meld. Just reheat gently before serving.
- What can I substitute for the heavy cream? Coconut milk is an excellent dairy-free alternative that still provides creaminess without sacrificing flavor.
With these simple steps and helpful tips, your Autumn Wild Rice Soup will not only warm your home but also fill your heart with the comforts of fall. Enjoy!
Autumn Wild Rice Soup
Ingredients
For the Soup Base
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth Homemade broth can enhance flavor.
- 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
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional) For a little kick.
- 1 cup cooked chicken, shredded Rotisserie chicken works well.
- 1/2 cup heavy cream or coconut milk Coconut milk for a dairy-free option.
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- 1/4 cup dry sherry (optional) For depth of flavor.
- 1/2 cup chopped pecans or walnuts, toasted For garnish.
- 1/4 cup grated Parmesan cheese (optional) For garnish.
Instructions
Cook the Wild Rice
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes or until softened and translucent. Add the mushrooms and cook for another 5-7 minutes until tender.
- Stir in the garlic, thyme, sage, rosemary, and red pepper flakes, and cook for about a minute until fragrant.
Simmer the Soup
- Pour in the remaining 4 cups of chicken broth, followed by the cooked wild rice and shredded chicken. Bring to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches
- Stir in the heavy cream or coconut milk and sherry, if using. Add the parsley, seasoning with salt and pepper to taste. Heat through gently.
Serving
- Ladle the soup into bowls and garnish with toasted nuts and grated Parmesan cheese, if desired. Enjoy hot!
Notes
Autumn Wild Rice Soup
Ingredients
For the Soup Base
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth Homemade broth can enhance flavor.
- 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
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes optional, for a little kick.
- 1 cup cooked chicken, shredded Rotisserie chicken works wonderfully!
- 1/2 cup heavy cream or coconut milk Coconut milk for a dairy-free option.
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- 1/4 cup dry sherry optional, for depth of flavor.
- 1/2 cup chopped pecans or walnuts, toasted For garnish.
- 1/4 cup grated Parmesan cheese optional, for garnish.
Instructions
Cook the Wild Rice
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes or until softened and translucent.
- Add the mushrooms and cook for another 5-7 minutes until tender.
- Stir in the garlic, thyme, sage, rosemary, and red pepper flakes, and cook for about a minute until fragrant.
Simmer the Soup
- Pour in the remaining 4 cups of chicken broth, followed by the cooked wild rice and shredded chicken. Bring to a gentle simmer.
- Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches
- Stir in the heavy cream or coconut milk and sherry, if using. Add the parsley, seasoning with salt and pepper to taste. Heat through gently.
Serving
- Ladle the soup into bowls and garnish with toasted nuts and grated Parmesan cheese, if desired. Enjoy hot!