Bowl of autumn wild rice soup with vegetables and herbs, perfect for fall comfort.

Why Make This Recipe

Autumn Wild Rice Soup is not just a dish; it's a warm hug in a bowl. As the leaves turn and the air becomes crisp, there's nothing more comforting than a hearty soup. This recipe is perfect for those chilly fall evenings when you crave something warm and satisfying. The combination of wild rice, tender chicken, and fresh vegetables creates a rich, delicious flavor that will remind you of cozy family dinners. Plus, it's packed with wholesome ingredients, making it a great option for a nourishing meal.

How to Make Autumn Wild Rice Soup

Making Autumn Wild Rice Soup is simple and straightforward. Follow these easy steps to create a dish that will fill your home with delightful aromas.

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
½ teaspoon dried sage
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 cup cooked chicken, shredded (rotisserie chicken works great!)
½ cup heavy cream (or coconut milk for dairy-free)
¼ cup chopped fresh parsley
Salt and pepper to taste
¼ cup dry sherry (optional, but adds a lovely depth of flavor)
½ cup chopped pecans or walnuts, toasted (for garnish)
¼ cup grated Parmesan cheese (optional, for garnish)

Directions

Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check it occasionally and add more broth if needed. After cooking, drain any excess liquid and set the rice aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook while stirring occasionally for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent. Then, add the sliced cremini mushrooms and cook for an additional 5-7 minutes, until they are tender and have released their moisture. After that, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook this mixture for about 1 minute, or until you can smell the fragrant spices.
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 chicken. Bring this mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it 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 and season with salt and pepper to taste. Heat the soup gently, making sure not to boil it after adding the cream.
Serving: Serve the Autumn Wild Rice Soup in bowls. Garnish each bowl with toasted pecans or walnuts and a sprinkle of grated Parmesan cheese if you like. Enjoy it warm!

How to Serve Autumn Wild Rice Soup

This soup is perfect on its own, but you can pair it with some delicious sides. Fresh crusty bread or a simple salad would be great accompaniments. If you want to make it extra special, consider serving it with a glass of white wine or hot apple cider.

How to Store Autumn Wild Rice Soup

Store leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the soup. Just make sure to let it cool completely before transferring it to freezer-safe containers. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.

Tips to Make Autumn Wild Rice Soup

For a thicker soup: You can blend a portion of the soup and stir it back in to create a creamier texture.
Add your favorite veggies: This soup is versatile, so feel free to add other vegetables like sweet potatoes or spinach.
Use leftovers wisely: If you have leftover turkey instead of chicken, use that to reduce waste and add a holiday touch.

Variation

You can easily make this soup vegan by omitting the chicken and using vegetable broth instead of chicken broth. Replace the heavy cream with coconut milk to keep it creamy and delicious.

FAQs

Can I use brown rice instead of wild rice?
Yes, you can use brown rice. Just note that the cooking time may change, so follow the package instructions for cooking brown rice.

Is there a substitute for heavy cream?
Absolutely! You can use coconut milk for a dairy-free version, or try evaporated milk for a lighter option.

Can I add more protein?
Yes! Feel free to add beans or extra chicken if you want more protein in the soup.

Conclusion

Autumn Wild Rice Soup is a comforting dish that warms your heart and fills your belly. It's easy to make and offers room for creativity. Make it for your family, or enjoy a bowl yourself while snuggling up on a chilly evening. Either way, this soup is sure to become a favorite during the fall season and beyond. Enjoy every spoonful!