Hearty Fall Wild Rice and Chicken Soup Recipe

Introduction

This hearty wild rice and chicken soup is the perfect comforting meal for fall. Packed with tender vegetables, savory herbs, and creamy texture, it warms you up from the inside out. It’s both satisfying and elegant enough for a family dinner or a casual gathering.

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

• Use leftover rotisserie chicken to save time and add extra flavor.
• For a vegetarian option, substitute vegetable broth and omit the chicken.
• Add a splash of lemon juice at the end for brightness.
• Swap pecans or walnuts for toasted pumpkin seeds for a different crunch.
• Adjust red pepper flakes to your preferred heat level or omit for milder flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally — avoid boiling to keep the cream from separating. This soup also freezes well for up to 2 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?

Wild rice adds a nutty flavor and chewy texture, but you can substitute brown rice or a rice blend. Keep in mind the cooking times may vary.

Is it possible to make this soup dairy-free?

Yes, replace the heavy cream with coconut milk or a plant-based cream alternative for a creamy, dairy-free version.

Hearty Fall Wild Rice and Chicken Soup Recipe

Print Recipe

★★★★★

5 from 56 reviews

This hearty fall wild rice and chicken soup combines tender wild rice, savory vegetables, mushrooms, and shredded chicken in a creamy broth with aromatic herbs and a hint of white wine. Perfect for cozy autumn evenings, this nourishing soup is finished with fresh parsley, toasted nuts, and optional Parmesan cheese for added flavor and texture.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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
• Salt and freshly ground black pepper to taste

Garnishes

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup shredded Parmesan cheese (optional)

Instructions

1. Rinse the 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 the wild rice: In a medium saucepan, combine the rinsed wild rice and 4 cups of the chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes until the wild rice is tender and grains have split open. Drain any excess liquid.
3. Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and onion is translucent.
4. Cook the mushrooms: Add sliced cremini mushrooms to the pot and cook for another 5-7 minutes until mushrooms have softened and released moisture.
5. 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.
6. Deglaze with wine: Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced slightly.
7. Add remaining broth and simmer: Pour in the remaining 4 cups of chicken broth, stir to combine, and bring the soup to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
8. Add chicken and rice: Stir in shredded cooked chicken and the cooked wild rice.
9. Incorporate cream and season: Stir in the heavy cream, then season with salt and freshly ground black pepper to taste.
10. Heat through: Warm the soup thoroughly without boiling to maintain creaminess.
11. Serve and garnish: Ladle soup into bowls, garnish with chopped fresh parsley, toasted chopped pecans or walnuts, and shredded Parmesan cheese if desired.

Notes

• Use low sodium chicken broth to control salt levels.
• Rotisserie chicken is convenient and adds great flavor.
• The wild rice must be fully cooked for the best texture; do not skip rinsing the rice.
• Red pepper flakes are optional and can be adjusted based on your heat preference.
• Parmesan cheese adds richness but can be omitted for a lighter soup.
• This soup stores well and reheats beautifully for leftovers.

Keywords: wild rice soup, chicken soup, fall recipe, creamy wild rice soup, hearty soup, easy soup recipe