Autumn Wild Rice Soup

Autumn Wild Rice Soup is the perfect cozy bowl for chilly evenings, combining nutty wild rice with tender chicken and vegetables in a creamy, herb-infused broth. I’ve made this soup countless times since my neighbor shared her recipe with me five years ago, and it’s become my go-to when temperatures drop.

The first time I made wild rice soup was after a long afternoon of raking leaves in late October. My arms were sore, and I wanted something hearty that wouldn’t require much hands-on time. I threw everything in the pot, and within two hours, the house smelled incredible – earthy mushrooms, herbaceous sage, and that distinctive nutty aroma of wild rice. That first spoonful was pure comfort. What makes this autumn wild rice soup special is how the nutty grains absorb all those rich, savory flavors while maintaining their hearty texture. It’s one of those recipes that tastes even better the next day, making it perfect for meal prep or feeding a crowd during the busy fall season.

What Goes Into This Cozy Bowl

Before you start, gather all your ingredients. This makes the cooking process so much smoother, especially when you’re juggling multiple pots. Pro tip: using low-sodium broth gives you better control over the final seasoning.

• 1 cup wild rice, rinsed (I never skip the rinsing step as it removes excess starch and prevents gummy texture)
• 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 (shiitake or oyster mushrooms work beautifully too)
• 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 is my shortcut secret)
• 1/2 cup heavy cream or coconut milk for dairy-free option
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup dry sherry, optional (omit if avoiding alcohol – soup will be equally delicious)
• 1/2 cup chopped pecans or walnuts, toasted for garnish
• 1/4 cup grated Parmesan cheese, optional for garnish

How to Make This Hearty Soup

Step 1: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split open, looking like little dark flowers. Check periodically and add more broth if the pan looks dry. Drain any excess liquid and set aside.

Step 2: While the rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion becomes translucent (you should be able to almost see through the pieces). You want to see a little golden color on the edges for deeper flavor.

Step 3: Add the sliced cremini mushrooms to the pot and cook for another 5-7 minutes until tender and they’ve released their moisture. The mushrooms should reduce to about half their original size and turn golden brown. Pro tip: Don’t crowd the pan or the mushrooms will steam instead of browning.

Step 4: Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for about 1 minute, stirring constantly. Watch carefully here because garlic burns quickly and turns bitter if overcooked. You’ll know it’s ready when the kitchen smells absolutely wonderful and the garlic is fragrant but not brown.

Step 5: Pour the remaining 4 cups of chicken broth into the pot with the sauteed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer for 40-45 minutes for best flavor development, stirring every 10-15 minutes to prevent sticking. You can simmer up to 60 minutes if you have extra time and want even deeper flavor.

Step 6: Stir in the heavy cream or coconut milk and dry sherry if using. Add the chopped fresh parsley. Season with 1/2 to 1 teaspoon salt and 1/4 teaspoon pepper, or adjust to taste. Heat through gently for about 3-5 minutes. Important: Don’t let the soup boil after adding the cream or it may curdle. Keep it at a gentle simmer with small bubbles around the edges.

Step 7: Ladle the autumn wild rice soup into bowls. Top with toasted pecans or walnuts and grated Parmesan cheese if desired. Serve immediately while piping hot.

Perfect Pairings for Fall

This creamy wild rice soup pairs beautifully with simple sides that complement its earthy flavors.

Crusty Artisan Bread: A warm, crusty baguette or sourdough boule is perfect for soaking up every drop of that creamy broth. The contrast between the crispy crust and soft interior makes each bite even more satisfying.

Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette cuts through the richness of the soup and adds a fresh, bright element to your meal.

Roasted Brussels Sprouts: Caramelized Brussels sprouts with a drizzle of balsamic glaze bring out the autumn flavors and add a satisfying crunch alongside your bowl of wild rice soup.

Apple Cider: Serve this as your beverage for a complete fall experience. The sweetness balances the savory soup perfectly.

More Wild Rice Soup Recipes to Warm Your Soul

This autumn wild rice soup pairs beautifully with other seasonal variations that bring their own unique twists to the classic comfort food. For a lighter, naturally gluten-free option that comes together in under an hour, the Best Autumn Wild Rice Soup features sweet potato and kale for extra nutrition and vibrant fall colors. When craving something ultra-creamy without heavy cream, the Best Creamy Chicken Wild Rice Soup uses a clever flour-thickened base that rivals any restaurant version.

If mushroom lovers are at the table, the Creamy Mushroom Chicken and Wild Rice Soup delivers earthy, umami-rich flavors that complement the nutty wild rice perfectly. For those seeking a straightforward, wholesome recipe with minimal ingredients, the Easy Hearty Chicken and Wild Rice Soup is ideal for busy weeknights when comfort food is needed without the fuss.

Keeping Your Soup Fresh

Store this autumn wild rice soup in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious than the first day.

For reheating, gently warm the soup over medium-low heat on the stovetop, stirring occasionally. Add a splash of broth or water if it’s thickened too much since the wild rice continues to absorb liquid. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Pro tip: If you’re planning to freeze this soup, freeze it before adding the cream. The soup base freezes beautifully for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator, reheat, then stir in fresh cream when serving. This prevents any texture issues that can sometimes occur when cream is frozen.

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