Go Back
Autumn Wild Rice Soup

Autumn Wild Rice Soup

A hearty and comforting soup combining wild rice, tender vegetables, and savory chicken, perfect for chilly fall days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, 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
  • to taste Salt and pepper
  • 1/4 cup dry sherry (optional) adds a lovely depth of flavor
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Method
 

Cook the Wild Rice
  1. In a medium saucepan, combine rinsed wild rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes until tender and grains split open. Add more broth if needed. Drain any excess liquid and set aside.
Sauté the Vegetables & Simmer
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 5–7 minutes until softened. Add mushrooms and cook another 5–7 minutes.
  2. Stir in garlic, thyme, sage, rosemary, and optional red pepper flakes, cooking for 1 minute until fragrant.
  3. Pour in the remaining 4 cups of broth, then add the cooked wild rice and shredded chicken. Bring to a simmer, reduce heat to low, cover, and simmer for 30–60 minutes, stirring occasionally.
Finish & Serve
  1. Stir in heavy cream (or coconut milk), dry sherry (if using), and fresh parsley. Season with salt and pepper to taste, heating gently without boiling. Serve hot, garnished with toasted pecans or walnuts and grated Parmesan, if desired.

Notes

This soup is delicious on its own or paired with crusty bread or a fresh green salad. For a vegetarian version, substitute chicken with chickpeas or additional vegetables and use vegetable broth. Customize the veggies based on what you have on hand. Adjust spices for personal taste.