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Autumn Wild Rice Soup

Hearty Autumn Wild Rice Soup for Cozy Fall Nights

This nourishing Autumn Wild Rice Soup is a comforting hug filled with nutty wild rice, savory chicken, and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinse before using to enhance flavor.
  • 8 cups Chicken Broth Opt for low sodium.
  • 2 tablespoons Olive Oil For sautéing vegetables.
For the Vegetables
  • 1 medium Onion Yellow or white for sweetness.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 stalks Celery Essential for mirepoix.
  • 8 ounces Cremini Mushrooms Button mushrooms can be substituted.
  • 3 cloves Garlic Minced.
For the Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Red Pepper Flakes Optional.
For Protein and Creaminess
  • 2 cups Shredded Chicken Rotisserie chicken works well.
  • 1 cup Heavy Cream Or coconut milk for dairy-free.
  • 1/4 cup Dry Sherry Optional.
For Garnish
  • 1/4 cup Fresh Parsley Chopped.
  • 1/4 cup Grated Parmesan Cheese Optional.
  • 1/2 cup Chopped Pecans or Walnuts Use seeds for nut-free.
  • to taste Salt
  • to taste Pepper

Equipment

  • Medium saucepan
  • Large pot

Method
 

Step‑by‑Step Instructions for Autumn Wild Rice Soup
  1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce to low, cover, and simmer for 45-50 minutes. Drain excess liquid.
  2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes until softened. Stir in mushrooms and cook for another 5-7 minutes. Add garlic and herbs, sauté for another minute.
  3. Simmer the Soup: Pour in 4 cups of chicken broth, add cooked wild rice, and shredded chicken. Bring to a simmer, cover, and lower heat. Cook for at least 30 minutes, stirring occasionally.
  4. Finishing Touches: Stir in heavy cream (or coconut milk) and dry sherry if using. Season with parsley, salt, and pepper. Heat gently before serving.
  5. Serving: Ladle into bowls and garnish with pecans or walnuts, and Parmesan cheese if desired. Serve hot with bread or salad.

Notes

This soup is meal prep friendly and can be customized with various proteins and seasonal vegetables.