Autumn Wild Rice Soup Recipe

Introduction

This Autumn Wild Rice Soup is a comforting blend of earthy flavors and hearty ingredients, perfect for chilly days. Featuring tender wild rice, savory mushrooms, and shredded chicken, it’s a wholesome meal that warms you from the inside out.

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)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pecans or walnuts, chopped (for garnish)
• 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

1. Step 1: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear.
2. Step 2: In a medium saucepan, combine the rinsed wild rice and 4 cups of the chicken broth.
3. Step 3: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45-50 minutes, or until the wild rice is tender and the grains have split open.
4. Step 4: Once the wild rice is cooked, drain any excess liquid.
5. Step 5: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
6. Step 6: Add the sliced cremini mushrooms to the pot and cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture.
7. Step 7: Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
8. Step 8: Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes, or until the wine has reduced slightly.
9. Step 9: Pour in the remaining 4 cups of chicken broth. Stir to combine all the ingredients.
10. Step 10: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together.
11. Step 11: Add the shredded cooked chicken and the cooked wild rice to the pot. Stir to combine.
12. Step 12: Stir in the heavy cream.
13. Step 13: Season the soup with salt and freshly ground black pepper to taste.
14. Step 14: Heat the soup through, but do not boil.
15. Step 15: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese (if using).

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken or replace it with cooked beans or tofu.
• Use leftover cooked wild rice to save time.
• Adjust the red pepper flakes to your preferred spice level or omit them for a milder soup.
• To make the soup creamier, add a splash more heavy cream or stir in a bit of sour cream just before serving.
• Try swapping pecans with toasted almonds or hazelnuts for a different nutty flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice instead of wild rice?

Yes, you can substitute wild rice with brown rice or a rice blend, but cooking times may vary. Adjust simmering time until the rice is tender and the grains split open.

Is it necessary to add white wine to the soup?

The white wine adds depth and brightness to the soup, but if you prefer to omit it, you can replace it with an additional half cup of chicken broth or water without significantly impacting the flavor.

Autumn Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This comforting Autumn Wild Rice Soup is a hearty and flavorful blend of tender wild rice, sautéed vegetables, cremini mushrooms, and shredded chicken, simmered in a savory chicken broth enhanced with white wine and herbs. Finished with creamy heavy cream and garnished with toasted nuts and Parmesan, it’s the perfect cozy meal for chilly fall days.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)
• 1 tablespoon olive oil

Vegetables and Aromatics

• 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)

Liquids and Other Ingredients

• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream

Garnishes

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup shredded Parmesan cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse wild rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear.
2. Cook wild rice: In a medium saucepan, combine the rinsed wild rice and 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains have split open.
3. Drain excess liquid: Once the wild rice is cooked, drain any leftover liquid to prevent soup from becoming watery.
4. Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened and onions are translucent.
5. Cook mushrooms: Add sliced cremini mushrooms to the pot and cook another 5-7 minutes until softened and their moisture is released.
6. Add garlic and herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook for 1 minute, stirring constantly until fragrant.
7. Deglaze with wine: Pour in dry white wine and scrape the bottom of the pot to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly.
8. Add broth: Pour in the remaining 4 cups of chicken broth and stir well to combine all ingredients.
9. Simmer soup: Bring the soup to a simmer over medium heat; then reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
10. Add chicken and rice: Stir in shredded cooked chicken and the cooked wild rice into the soup, mixing evenly.
11. Add cream: Stir in the heavy cream to add richness and creaminess to the soup.
12. Season and warm through: Season soup with salt and freshly ground black pepper to taste. Heat through gently, avoiding boiling to preserve creaminess.
13. Serve and garnish: Ladle soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese if desired.

Notes

• Rinsing the wild rice removes impurities and helps it cook evenly.
• Use low sodium chicken broth to control salt content in the soup.
• Rotisserie chicken is a convenient shortcut for shredded cooked chicken.
• If you prefer a vegetarian version, substitute vegetable broth and omit chicken and cheese garnish.
• Red pepper flakes are optional; omit or reduce for milder soup.
• To toast nuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: wild rice soup, autumn soup, chicken soup, creamy soup, comforting soup, seasonal soup, fall recipe