Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
