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Autumn Wild Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/autumn-wild-rice-soup-recipe/