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Autumn Wild Rice Soup The Ultimate Fall Comfort F 2025 11 10 190618 150x150 1

Autumn Wild Rice Soup

A cozy and hearty soup perfect for fall, filled with wild rice, chicken, and seasonal vegetables.

  • Total Time: 75 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 1 cup (170 g) wild rice, rinsed
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces (227 g) 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 (about 140 g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup (120 ml) heavy cream (or coconut milk for dairy-free)
  • 1/4 cup (15 g) chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup (60 ml) dry sherry (optional)
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup (25 g) grated Parmesan cheese (optional, for garnish)

Instructions

  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, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
  2. 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 they 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.
  3. 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.
  4. 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.
  5. Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

Notes

This soup stores well in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally.

  • Author: soukaina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free

Find it online: https://spreadrecipes.com/autumn-wild-rice-soup-fall-comfort-food/