Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Why Make This Recipe

Autumn Wild Rice Soup is perfect for chilly fall days. This soup is warm, filling, and full of flavors that remind you of the season.

Creamy autumn wild rice soup with butternut squash, kale, and herbs in a cozy bowl on a white table with spoons.

It’s easy to make and great for family dinners. You can enjoy a bowl of this soup while cozying up by the fire.

How To Make Autumn Wild Rice Soup

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
  • 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
  • Salt and pepper to taste
  • 1/4 cup dry sherry (optional, but 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)

Directions:


  1. 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.



  2. 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.



  3. 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.



  4. 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.



  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.


Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prepare and 1 hour to cook, making a total of 1 hour and 15 minutes. It serves 6 people and each serving has about 400 calories, with 20 grams of protein and 15 grams of fat.

How To Serve Autumn Wild Rice Soup

Serve Autumn Wild Rice Soup hot in bowls. It pairs nicely with warm, crusty bread for dipping. You can also accompany it with a simple salad for a complete meal.

Creamy wild rice soup with kale, carrots, celery, and butternut squash served in a rustic bowl on a light surface.

How To Store Autumn Wild Rice Soup

Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

Tips To Make Autumn Wild Rice Soup

  • For extra flavor, consider using homemade chicken broth.
  • You can add more vegetables like spinach or kale for added nutrition.
  • Adjust the spices to fit your taste. If you prefer less heat, skip the red pepper flakes.

Health And Benefits Of This Recipe

Autumn Wild Rice Soup is packed with nutrients. Wild rice is high in fiber and protein, making it filling. The vegetables add vitamins and minerals, and the chicken provides protein. This soup is balanced and can keep you healthy. Using cream or coconut milk adds richness without too much fat.

Variation

You can make this soup vegetarian by skipping the chicken and using vegetable broth. For a lighter option, reduce the amount of cream or use a low-fat dairy alternative.

FAQs

1. Can I use brown rice instead of wild rice?
Yes, you can use brown rice, but the cooking time will be different. Brown rice usually takes about 30-40 minutes to cook.

2. Is it possible to make this soup in a slow cooker?
Yes, you can make it in a slow cooker. Just add all the ingredients (except for the cream and parsley) and cook on low for 6-8 hours.

3. Can I add other proteins?
Definitely! You can add beans or tofu if you want a different protein source.