This Creamy Autumn Wild Rice Soup is the perfect way to welcome cool weather. With tender chicken, nutty wild rice, earthy mushrooms, and aromatic herbs, every spoonful is a taste of fall comfort.
Table of Contents
WHY YOU’LL LOVE THIS AUTUMN WILD RICE SOUP
This soup is wholesome, comforting, and full of texture.
- Nutty wild rice adds chewiness and depth
- Creamy broth without being heavy
- Packed with protein and veggies
- Perfect for cozy fall dinners or meal prep
- Gluten-free and easy to make dairy-free
INGREDIENTS YOU’LL NEED
Everything you need for a hearty, flavorful bowl.
Main 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)
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 cup cooked chicken, shredded (rotisserie works great!)
- ½ cup heavy cream
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- ¼ cup toasted pecans or walnuts, chopped (for garnish)
- ¼ cup shredded Parmesan cheese (optional garnish)
Optional Add-Ons or Substitutes
- Swap chicken for turkey—perfect for Thanksgiving leftovers
- Use coconut milk for a dairy-free twist
- Add spinach or kale for extra greens
- Try Garlic Parmesan Dinner Rolls on the side
- Pair with Hearty Lasagna Soup for a fall soup night
STEP-BY-STEP INSTRUCTIONS
Simple steps for a hearty, satisfying soup.
- Cook the Wild Rice: In a large pot, bring broth and rice to a boil. Reduce heat, cover, and simmer 40–45 minutes until tender.
- Sauté the Veggies: In a skillet, heat olive oil over medium heat. Add onion, carrots, celery, mushrooms, and garlic. Sauté 6–8 minutes until softened.
- Build the Flavor: Add thyme, sage, rosemary, and red pepper flakes. Pour in white wine and cook 2 minutes to reduce slightly.
- Combine Everything: Add the sautéed mixture and chicken to the rice pot. Stir in cream and simmer 10 minutes.
- Finish and Serve: Stir in parsley, taste, and season with salt and pepper. Garnish with toasted nuts and Parmesan cheese.
Quick tips:
- Don’t overcook the rice—it should stay slightly chewy.
- Add cream last to prevent curdling.
- Taste for seasoning before serving.
EXPERT TIPS FOR SUCCESS
Get restaurant-quality flavor with these easy tricks.
- Use rotisserie chicken for quick prep and flavor depth
- Add the nuts right before serving for crunch
- Wild rice blends also work beautifully
- Pair with Honey BBQ Chicken Rice Bowl for a cozy duo
- Freeze before adding cream if storing long-term
SERVING SUGGESTIONS
Serve it warm and cozy with fall-inspired sides.
- Garnish with toasted walnuts and Parmesan
- Serve with crusty bread or garlic toast
- Pair with a crisp green salad or roasted squash
- Add extra cream for a richer version
It’s perfect for family dinners or chilly Sunday afternoons.
STORING AND REHEATING
How to Store It
- Store cooled soup in airtight containers up to 4 days
- Freeze (without cream) up to 2 months
- Add cream after reheating for best texture
How to Reheat It
- Reheat on the stove over medium heat
- Add broth or water if it thickens
- Microwave in short bursts, stirring between
The flavors only get better the next day.
NUTRITION (PER SERVING)
Calories: 420 kcal | Protein: 28g | Carbohydrates: 38g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 650mg | Fiber: 5g | Sugar: 5g | Vitamin A: 45% DV | Vitamin C: 10% DV | Calcium: 12% DV | Iron: 15% DV
FREQUENTLY ASKED QUESTIONS
Can I make this vegetarian?
Yes! Skip the chicken and use vegetable broth.
Can I make it ahead?
Definitely—this soup reheats beautifully.
Can I use another grain?
Farro or brown rice works, but wild rice gives the best texture.
How can I make it dairy-free?
Use coconut milk or cashew cream instead of heavy cream.
FINAL THOUGHTS
This Autumn Wild Rice Soup is cozy, hearty, and full of fall’s best flavors. With nutty rice, tender chicken, and creamy broth, it’s everything you crave on a cool day.
- Roast the mushrooms first for deeper flavor
- Add cream just before serving for silkiness
- Finish with fresh herbs for brightness
It’s the essence of comfort—simple, wholesome, and soul-warming.
Creamy Autumn Wild Rice Soup
Ingredients
Equipment
Method
- In a large pot, bring the chicken broth and rinsed wild rice to a boil. Reduce heat, cover, and simmer for 40–45 minutes (or until rice is tender with some chewiness). Stir occasionally and check for doneness. :contentReference[oaicite:0]{index=0}
- While rice cooks, heat olive oil in a skillet over medium heat. Add chopped onion, diced carrots and celery, sliced mushrooms, and minced garlic. Sauté 6–8 minutes until vegetables soften and mushrooms release their juices.
- Add dried thyme, sage, rosemary, and red pepper flakes (if using) to the skillet. Stir, then pour in ⅓ cup of the hot broth from the rice pot to deglaze the pan, scraping up any browned bits. Simmer 2 minutes to reduce slightly.
- Stir the sautéed vegetable‑mushroom mixture and shredded chicken into the pot with wild rice. Add heavy cream. Simmer gently for 8–10 minutes, stirring occasionally, until the soup thickens slightly and flavors meld.
- Stir in chopped fresh parsley, taste, and adjust salt and pepper if needed.
- Ladle into bowls and top with toasted nuts and optional shredded Parmesan cheese for extra flavor and texture. Serve warm.
Nutrition
Notes
- Wild rice requires a long simmer to cook fully — check for tenderness before adding dairy or finishing.
- If freezing, omit cream and add freshly when reheating.
- Use low‑sodium broth if watching salt intake.
- Nuts and Parmesan garnish are optional but add great texture.
