Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Introduction

Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice with savory vegetables and tender chicken. This creamy, flavorful soup is perfect for cozy evenings and showcases the best tastes of the season.

Ingredients

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)
• 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)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
• 1/2 cup chopped pecans or walnuts, toasted (for garnish)
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

1. Step 1: Cook the wild rice by combining the rinsed rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split open. Add more broth if needed and drain any excess liquid. Set aside.
2. Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and the onion is translucent.
3. Step 3: Add the sliced cremini mushrooms and cook for another 5-7 minutes until tender and moisture has released. Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for about 1 minute until fragrant, stirring constantly.
4. Step 4: Pour in the remaining 4 cups of chicken broth. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 30 minutes to an hour, stirring occasionally.
5. Step 5: Stir in the heavy cream (or coconut milk) and dry sherry if using. Add the chopped fresh parsley. Season with salt and pepper to taste. Heat gently without boiling.
6. Step 6: Serve the soup hot, garnished with toasted pecans or walnuts and grated Parmesan cheese if desired.

Tips & Variations

• For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
• To enhance the flavor, toast the wild rice in a dry skillet for a few minutes before cooking.
• Use coconut milk instead of heavy cream for a dairy-free and slightly tropical twist.
• Adding a splash of sherry near the end brings an extra depth and warmth to the soup.
• Swap mushrooms for roasted butternut squash or sweet potatoes for a sweeter, autumnal variation.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the soup if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute vegetable broth for chicken broth, omit the chicken, and use coconut milk instead of heavy cream. You can also add tofu or beans for protein.

Can I prepare the soup ahead of time?

Absolutely. The flavors develop well when refrigerated overnight. Just reheat gently before serving and add any garnishes fresh.

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

This Autumn Wild Rice Soup is the ultimate comforting fall dish, packed with hearty wild rice, savory vegetables, tender chicken, and a creamy broth enriched with herbs and optional sherry. Perfectly balanced and garnished with toasted nuts and Parmesan, it’s a cozy bowl of warmth for chilly days.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)

Vegetables and Aromatics

• 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

Herbs and Seasonings

• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Protein and Cream

• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/4 cup dry sherry (optional)
• 1/4 cup chopped fresh parsley

Garnishes

• 1/2 cup chopped pecans or walnuts, toasted
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
2. 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, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
3. Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
4. Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

Notes

• For a dairy-free version, substitute heavy cream with coconut milk.
• Using rotisserie chicken saves time and adds great flavor.
• Adjust the herbs according to your preference; fresh herbs can be used instead of dried for a brighter taste.
• Sherry is optional but adds a lovely depth to the soup’s flavor.
• To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned.
• If wild rice is unavailable, a blend of wild rice and brown rice can be used as an alternative.

Keywords: Autumn soup, Wild rice soup, Chicken soup, Fall comfort food, Creamy wild rice soup, Hearty soup recipe