Nothing Says Fall Like Autumn Wild Rice Soup

As the leaves begin to change and the air turns crisper, there’s nothing quite like a steaming bowl of Autumn Wild Rice Soup to embrace the season. This hearty dish combines the goodness of wild rice with a medley of vegetables, tender chicken, and warming spices, making it the ultimate comfort food for chilly days. Whether you’re wrapping up a busy day or hosting a cozy gathering, this soup is the perfect choice. I can’t help but recall the wonderful aroma that fills my kitchen every time I simmer it; it’s like a warm hug in a bowl.

What Makes This Recipe Special

What sets this Autumn Wild Rice Soup apart is its incredible depth of flavor and nourishing ingredients. With a base of hearty wild rice and wholesome vegetables, it’s filling yet nutritious. Plus, it’s adaptable enough to accommodate different diets; you can easily swap heavy cream for coconut milk for a dairy-free version. This recipe is not just easy to make—it’s also budget-friendly, using pantry staples along with fresh veggies. It’s perfect for a quick weeknight dinner or as the star of a festive holiday gathering.

"This soup is like fall in a bowl, packed with flavor and so comforting! My whole family devoured it." – A satisfied home cook

Your Easy Cooking Guide

Making Autumn Wild Rice Soup is a straightforward process that allows the flavors to develop beautifully. Start by preparing the wild rice, then sauté your vegetables to bring out their natural sweetness. Finally, add everything together to simmer in a luscious broth. It’s a simple, delightful experience from start to finish. Here’s how to prepare this delicious fall dish step by step.

Gather Your Ingredients

To whip up this comforting soup, you’ll need a handful of wholesome 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, for a lovely 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 Directions

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. Once boiling, reduce the heat to low, cover, and let it simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
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Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until softened and the onion is translucent. Incorporate the sliced mushrooms and let them cook for another 5-7 minutes.
Build the Flavor: Stir in the minced garlic, dried thyme, sage, rosemary, and optional red pepper flakes. Cook for about a minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth, then add the cooked wild rice and shredded chicken. Bring the mixture to a gentle simmer over medium heat. Lower the heat, cover, and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches: Mix in the heavy cream (or coconut milk) and dry sherry, if using. Add the chopped fresh parsley and season with salt and pepper to taste. Gently heat through without boiling after adding the cream.
Serve: Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired. Enjoy your warm, comforting dish!

Tips for Serving

For an enjoyable meal, consider serving your Autumn Wild Rice Soup with a slice of crusty bread or homemade biscuits. A side salad with mixed greens and a zesty vinaigrette complements the heartiness of the soup beautifully. If you’re looking to enhance the experience, pair it with a light white wine or a warm apple cider for an added touch of fall coziness.

Best Way to Store Autumn Wild Rice Soup

If you have leftovers (which is likely, given how delicious this soup is!), store them in an airtight container in the refrigerator for up to 3-4 days. If you prefer to keep it longer, you can freeze the soup for up to 3 months. When reheating, do so gently on the stove; if needed, you can add a splash more broth or cream to regain its luscious texture.

Pro Chef Tips

Rinse the Wild Rice: Always rinse wild rice before cooking to remove any debris and improve its nutty flavor.
Herbs and Spices: Feel free to adjust the flavor profile by adding your favorite herbs; fresh herbs can be used in lieu of dried for a more vibrant taste.
Texture Variations: For a creamier soup, blend a portion of the soup before adding the cream to achieve a silky texture.

Creative Twists

Want to shake things up? Here are a few variations you could try:

Vegetarian Version: Substitute the chicken with roasted butternut squash or chickpeas for a filling plant-based alternative.
Different Grains: Swap the wild rice for quinoa or barley if you prefer a different texture.
Flavor Boost: Add a little lemon juice or zest for a bright finish before serving.

Your Questions Answered

How long does this soup take to prepare?

The overall prep and cooking time is about an hour and a half, but it is mostly hands-off while the soup simmers.

Can I make this soup in advance?

Absolutely! This soup develops even richer flavors after a day in the fridge, making it perfect for meal prepping.

Can I freeze the soup?

Yes, you can freeze it for up to three months. Just make sure to let it cool completely before transferring to freezer-safe containers.

What if I don’t have wild rice?

You can substitute with brown rice or a blend of rice, but cooking times may vary, so adjust accordingly.

With its hearty ingredients and robust flavors, Autumn Wild Rice Soup is a must-try this fall. Whether you’re sharing it with family or saving it for yourself, each bowl brings a sense of comfort — a perfect reminder of all the joys autumn has to offer.

Autumn Wild Rice Soup

Total Time: 80 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Description

A hearty bowl of Autumn Wild Rice Soup filled with wild rice, vegetables, and tender chicken, perfect for chilly fall days.

Ingredients

Scale

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)
1/2 cup chopped pecans or walnuts, toasted (for garnish)
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, then reduce the heat to low, cover, and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Incorporate mushrooms and cook for another 5-7 minutes.
Build the Flavor: Stir in garlic, thyme, sage, rosemary, and optional red pepper flakes. Cook for about a minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth, add wild rice and shredded chicken. Bring to a simmer, lower heat, cover, and simmer for at least 30 minutes.
Finishing Touches: Mix in heavy cream (or coconut milk) and dry sherry if using. Add parsley and season with salt and pepper. Heat through gently.
Serve: Ladle the soup into bowls and garnish with toasted nuts and Parmesan cheese if desired.

Notes

You can freeze leftovers for up to 3 months. Rinse wild rice before cooking for better flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg

Keywords: soup, wild rice, autumn recipes, comfort food, fall dishes