Autumn Wild Rice Soup: A Hearty Fall Recipe

This Autumn Wild Rice Soup is a comforting and hearty dish perfect for chilly fall days. Packed with tender wild rice, savory vegetables, and shredded chicken, it offers rich flavors with a creamy finish. It’s an ideal recipe to warm you up and celebrate the season’s harvest.

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)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pecans or walnuts, chopped (for garnish)
• 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

1. Step 1: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear.
2. Step 2: In a medium saucepan, combine the rinsed wild rice and 4 cups of the chicken broth.
3. Step 3: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45-50 minutes, or until the wild rice is tender and the grains have split open.
4. Step 4: Once the wild rice is cooked, drain any excess liquid.
5. Step 5: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
6. Step 6: Add the sliced cremini mushrooms to the pot and cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture.
7. Step 7: Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
8. Step 8: Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes, or until the wine has reduced slightly.
9. Step 9: Pour in the remaining 4 cups of chicken broth. Stir to combine all the ingredients.
10. Step 10: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together.
11. Step 11: Add the shredded cooked chicken and the cooked wild rice to the pot. Stir to combine.
12. Step 12: Stir in the heavy cream.
13. Step 13: Season the soup with salt and freshly ground black pepper to taste.
14. Step 14: Heat the soup through, but do not boil.
15. Step 15: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese (if using).

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken.
• Use smoked turkey or sausage instead of chicken for a different flavor profile.
• Add a splash of lemon juice before serving to brighten the flavors.
• Make it gluten-free by ensuring the broth and wine used are gluten-free certified.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. If the soup thickens too much during storage, add a little water or broth to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, this soup can be made a day ahead to allow the flavors to develop even more. Just store it in the refrigerator and reheat gently before serving.

Can I freeze the Autumn Wild Rice Soup?

Freezing is possible but not ideal because the cream and cooked wild rice may change texture. If you freeze it, reheat slowly and stir well, but the consistency might be slightly different.

Autumn Wild Rice Soup: A Hearty Fall Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

This Autumn Wild Rice Soup is a hearty and comforting fall recipe featuring tender wild rice simmered in a flavorful chicken broth with sautéed vegetables, aromatic herbs, cremini mushrooms, and shredded chicken. Enhanced with a splash of white wine and finished with creamy richness, this soup is perfect for chilly days and garnished with toasted nuts, fresh parsley, and Parmesan cheese for extra texture and flavor.

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

Ingredients

Scale 1x2x3x

Main 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)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste

Garnishes

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pecans or walnuts, chopped (for garnish)
• 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

1. Rinse the Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear to remove any debris and excess starch.
2. Cook the Wild Rice: Combine the rinsed wild rice and 4 cups of chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the wild rice is tender and grains have split open, indicating they are fully cooked.
3. Drain Excess Liquid: Once the rice is cooked, drain any remaining liquid to prevent the soup from becoming too watery.
4. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery and sauté for 5-7 minutes until softened and onions are translucent, building the soup’s flavor base.
5. Cook Mushrooms: Add the cremini mushrooms to the pot and sauté for another 5-7 minutes until they are softened and have released their moisture, deepening the savory notes.
6. Add Aromatics and Herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook for 1 minute more while stirring constantly to release the flavors and aromas.
7. Deglaze the Pot: Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced slightly, concentrating the flavor.
8. Add Remaining Broth and Simmer: Pour in the remaining 4 cups of chicken broth, stir to combine, and bring the soup to a simmer over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
9. Add Chicken and Wild Rice: Stir in the shredded cooked chicken and the cooked wild rice into the pot, integrating the protein and grains into the soup.
10. Incorporate Cream: Stir in the heavy cream to add richness and a smooth texture to the soup.
11. Season and Heat Through: Season the soup with salt and freshly ground black pepper to taste. Heat through gently without boiling to preserve the creaminess.
12. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese if desired for added flavor and crunch.

Notes

• Use low sodium chicken broth to control salt levels.
• For a vegetarian version, substitute vegetable broth and omit the chicken or replace with tofu.
• Wild rice can take longer to cook depending on freshness; taste test for tenderness.
• Toasting the nuts before garnishing enhances their flavor and adds crunch.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: autumn soup, wild rice soup, fall recipes, hearty soup, chicken wild rice soup