Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
This Autumn Wild Rice Soup is the ultimate fall comfort food, combining nutty wild rice with tender vegetables, shredded chicken, and warm herbs. Creamy and hearty, it’s perfect for cozy evenings and offers a satisfying blend of flavors that celebrate the season.
- Author: Sana
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American
- Diet: Low Fat
Wild Rice and Broth
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
Vegetables and Aromatics
- 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
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Protein and Creaminess
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
Garnishes
- 1/4 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- 1/4 cup chopped fresh parsley
- 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. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
- 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 cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and 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. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
- Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
Notes
- Use low sodium chicken broth to control the salt level in the soup.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Red pepper flakes add a mild heat; omit if you prefer a milder soup.
- Leftover rotisserie chicken makes this recipe quick and easy.
- Wild rice cooking times may vary; keep an eye to ensure it’s tender but not mushy.
- To toast nuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- The dry sherry is optional but adds great depth—can be omitted if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
Keywords: wild rice soup, autumn soup, fall comfort food, chicken soup, creamy wild rice soup, easy soup recipe, seasonal soup