Autumn Wild Rice Soup

Ingredients for Autumn Wild Rice Soup

I always keep wild rice in my pantry because it adds such wonderful texture and earthy flavor to soups. The key to this recipe is using quality chicken broth and not rushing the cooking process, which lets all the flavors develop properly.

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred) – I recommend using organic broth for the best flavor
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced – My preference is cremini over button mushrooms for deeper flavor
• 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) – In my experience, rotisserie chicken saves so much time
• 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) – I usually add this for extra depth of flavor
• 1/2 cup chopped pecans or walnuts, toasted (for garnish)
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Step-by-Step Instructions

In my experience, the secret to perfect Autumn Wild Rice Soup is cooking the rice separately first, which prevents it from getting mushy and ensures the perfect texture.

Step 1: Cook the wild rice in a medium saucepan by combining rinsed rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered for 45-50 minutes until grains split open and look like small flowers. Drain any excess liquid and set aside.

Step 2: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened and onion becomes translucent. Add mushrooms and cook another 5-7 minutes until they release their moisture and turn golden. This step builds the flavor foundation, so don’t rush it.

Step 3: Add minced garlic and all dried herbs to the vegetable mixture. Cook for 1 minute until fragrant, stirring constantly to prevent burning. The kitchen will smell amazing at this point.

Step 4: Pour remaining 4 cups of broth into the pot with vegetables. Add cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally to prevent sticking.

Step 5: Reduce heat to the lowest setting. Stir in heavy cream and sherry if using, then add fresh parsley. Season with salt and pepper to taste. Heat through very gently without letting it boil to prevent the cream from curdling.

Step 6: Ladle into bowls and garnish with toasted nuts and Parmesan cheese if desired. Serve immediately while hot.

Perfect Sides for Autumn Wild Rice Soup

This hearty soup pairs beautifully with sides that complement its creamy, earthy flavors while providing textural contrast that makes the meal more satisfying.

Crusty Artisan Bread: A thick slice of sourdough or French bread is perfect for dipping and soaking up every drop of the creamy broth. Try our Protein-Packed Garlic Cream Chicken Skillet for another comforting dinner option.

Simple Mixed Green Salad: Fresh greens with a light vinaigrette provide a crisp contrast to the rich, creamy soup and add nutritional balance to your meal.

Cornbread or Dinner Rolls: Warm, buttery bread complements the fall flavors and makes the meal more filling for hungry families, especially when you want something hearty.

Roasted Root Vegetables: Carrots, parsnips, or sweet potatoes enhance the autumn theme and add extra nutrients, creating a complete seasonal meal.

White Wine or Apple Cider: For adults, a glass of crisp Chardonnay or warm spiced apple cider pairs wonderfully with the soup’s rich, savory flavors.

Storage and Serving Guide

Store leftover soup in the refrigerator for up to 3 days in airtight containers. The flavors actually improve overnight as the ingredients meld together, making this perfect for meal prep.

When reheating, warm gently over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened too much. Pro tip: I recommend avoiding the microwave for reheating as it can cause the cream to separate.

This soup is incredibly versatile. Try adding leftover turkey during the holidays, or pair it with our High Protein Butternut Squash Soup for a complete fall soup menu that your guests will love.

Frequently Asked Questions

Autumn Wild Rice Soup

A creamy and comforting wild rice soup with chicken, vegetables, and herbs perfect for fall dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup wild rice rinsed
• 8 cups chicken broth low sodium preferred
• 1 tbsp olive oil
• 1 large onion chopped
• 2 carrots peeled and diced
• 2 celery stalks diced
• 8 oz cremini mushrooms sliced
• 2 cloves garlic minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp dried rosemary
• 1/4 tsp red pepper flakes optional
• 1 cup cooked chicken shredded, rotisserie works great
• 1/2 cup heavy cream or coconut milk for dairy-free
• 1/4 cup fresh parsley chopped
• 1/4 cup dry sherry optional
• 1/2 cup pecans or walnuts chopped and toasted, for garnish
• 1/4 cup Parmesan cheese grated, optional for garnish
• Salt and pepper to taste

Equipment

• Medium saucepan
• Large pot or Dutch oven

Method

 

1. Cook the wild rice in a medium saucepan by combining rinsed rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered for 45-50 minutes until grains split open and look like small flowers. Drain any excess liquid and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened and onion becomes translucent. Add mushrooms and cook another 5-7 minutes until they release their moisture and turn golden.
3. Add minced garlic and all dried herbs to the vegetable mixture. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour remaining 4 cups of broth into the pot with vegetables. Add cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally.
5. Reduce heat to the lowest setting. Stir in heavy cream and sherry if using, then add fresh parsley. Season with salt and pepper to taste. Heat through very gently without letting it boil to prevent the cream from curdling.
6. Ladle into bowls and garnish with toasted nuts and Parmesan cheese if desired. Serve immediately while hot.

Notes

Wild rice takes longer to cook than regular rice but provides wonderful nutty flavor. Don’t rush the cooking process for best results. Be very careful not to boil after adding cream to prevent curdling.