Jump to Recipe Print RecipeA waft of earthy aromas filled my kitchen as I began prepping this comforting bowl of creamy Autumn Wild Rice Soup. With each chop and sizzle, I could feel the chill of fall creeping in, making this hearty soup the perfect antidote to cold evenings. Combining nutty wild rice with tender vegetables and a splash of sherry creates an experience that’s warming and satisfying, all while being simple to whip up. Plus, it caters to both gluten-free and vegetarian diets, so everyone can enjoy a cozy bowl together. When you’re in the mood for a dish that wraps you in warmth and nostalgia, this Autumn Wild Rice Soup is bound to be your go-to. Ready to dive into this seasonal favorite? Let’s get cooking! Why Is Autumn Wild Rice Soup So Special? Comforting Warmth: This creamy Autumn Wild Rice Soup is like a warm hug on a chilly day. Nutritious Delight: Packed with wholesome ingredients, it’s a hearty choice that promotes well-being. Easy to Prepare: With straightforward steps, even novice cooks can impress! Customizable Flavor: Feel free to switch up the vegetables or add spices, making it uniquely yours. Perfect for Sharing: Serve it at gatherings or cozy nights in—everyone will love a good bowl! For more comforting recipes, try my Cheesy Steak and Rice for a hearty twist or warm up with the delightful Smothered Chicken Rice. Autumn Wild Rice Soup Ingredients Prepare to create a cozy dish that celebrates the flavors of fall. For the Soup Base Wild Rice – Adds a nutty flavor and chewy texture; essential for the heartiness of the soup. Chicken Broth – Serves as the liquid foundation; opt for low sodium for more control over flavor. Olive Oil – Perfect for sautéing vegetables; adds richness and prevents sticking. For the Vegetables Onion – Provides a savory base; cook until translucent to unlock natural sweetness. Carrots – Diced for even cooking; their sweetness complements the broth beautifully. Celery – Adds an aromatic freshness; diced alongside other veggies. Cremini Mushrooms – Earthy and flavorful; sliced and sautéed until tender. Garlic – Infuses the soup with flavor; mince and cook briefly to avoid burning. For the Seasoning Dried Thyme – Herbaceous notes that pair perfectly with the soup’s richness. Sage – Provides a warm, earthy flavor that’s ideal for fall dishes. Rosemary – Adds a fragrant, woodsy touch; a little goes a long way. Red Pepper Flakes – Optional for a hint of heat; sprinkle to taste. For Additional Creaminess Heavy Cream – Adds richness and a creamy texture; coconut milk is a great dairy-free alternative. Dry Sherry – Optional but elevates the soup with a sophisticated flavor depth. For Protein and Garnish Cooked Chicken – Shredded rotisserie chicken works wonderfully for convenience. Fresh Parsley – Brightens up the soup; chop and stir in just before serving. Toasted Pecans or Walnuts – Adds a satisfying crunch and beautiful presentation. Grated Parmesan Cheese – Optional for an extra layer of umami flavor. For Final Touches Salt and Pepper – Essential for seasoning to taste; adjust as needed before serving. Craft this delightful Autumn Wild Rice Soup for a nourishing experience that warms both body and soul! Step‑by‑Step Instructions for Autumn Wild Rice Soup Step 1: Cook the Wild Rice In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of low-sodium chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 45-50 minutes. The rice should be tender and chewy when done; drain any excess liquid and set it aside. Step 2: Sauté the Vegetables In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for about 5-7 minutes, stirring occasionally, until the onion is translucent and the vegetables are tender. Then, add 8 ounces of sliced cremini mushrooms and cook until they are tender, about 5 more minutes. Stir in 2 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and 1 teaspoon of dried rosemary, cooking for an additional minute until fragrant. Step 3: Simmer the Soup Pour in the remaining 4 cups of chicken broth and add the cooked wild rice along with 2 cups of shredded rotisserie chicken. Increase the heat to medium-high until the soup begins to simmer. Reduce the heat to low and allow the soup to simmer uncovered for 30-60 minutes, stirring occasionally. This will help the flavors meld beautifully. Step 4: Finishing Touches After simmering, stir in 1 cup of heavy cream (or coconut milk for a dairy-free option) and 1/4 cup of dry sherry if using. Add 1/2 cup of chopped fresh parsley and season generously with salt and pepper to taste. Heat the soup gently, being careful not to let it reach a boil, as you want to maintain that creamy texture. Step 5: Serving Ladle the warm and comforting Autumn Wild Rice Soup into bowls. Garnish each bowl with a sprinkle of toasted pecans or walnuts for crunch, and optionally, a dusting of grated Parmesan cheese. Serve hot alongside crusty bread or a fresh salad for a delightful fall meal. How to Store and Freeze Autumn Wild Rice Soup Fridge: Store leftover Autumn Wild Rice Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Freezer: Cool the soup completely, then transfer to freezer-safe containers. It can be frozen for up to 2 months, making it ideal for meal prep. Thawing: When ready to enjoy, thaw in the refrigerator overnight. Reheat on the stove over low heat or in the microwave until thoroughly warm. Avoid Separation: If freezing, consider holding off on adding cream until reheating to maintain a smooth texture. Stir in cream just before serving. What to Serve with Creamy Autumn Wild Rice Soup? Cozy up your fall dinner table with delicious sides that perfectly complement this creamy soup, creating a full and satisfying meal. Crusty Bread: Freshly baked or toasted, crusty bread is perfect for dipping and enhances the comforting experience of the soup. Simple Green Salad: A light salad with mixed greens and a tangy vinaigrette adds freshness, balancing the rich flavors of the soup. Roasted Brussels Sprouts: These savory, caramelized bites bring a delightful crunch, elevating your plate and providing a touch of autumn. Cheesy Garlic Bread: Flaky, cheesy bites bursting with flavor will make every spoonful of soup even more delightful—and one is never enough! Apple Crisp: End your meal on a sweet note with a warm apple crisp, where the cinnamon warms up the palate just like the soup. Sparkling Cider: For a refreshing drink that complements the season, serve chilled sparkling cider to brighten the table and awaken the taste buds. Make Ahead Options These creamy Autumn Wild Rice Soup components are perfect for meal prep, making your busy weeknights stress-free! You can cook the wild rice up to 3 days in advance, ensuring its nutty flavor is ready to shine. Sauté the vegetables and store them in an airtight container; they can be prepped 24 hours ahead. When you’re ready to serve, simply combine the cooked rice and sautéed vegetables with the broth, shredded chicken, and cream. Heat gently over low heat to maintain that delightful creamy texture. This way, your comforting soup will taste just as delicious as if it were freshly made! Expert Tips for Autumn Wild Rice Soup Rinse Before Cooking: Rinsing wild rice before cooking removes excess starch, ensuring a better texture and preventing it from becoming gummy. Sauté Properly: Allow your vegetables to cook until they’re truly tender and fragrant, which will enhance the overall flavor of your Autumn Wild Rice Soup. Gentle Stirring: When you add cream to the soup, stir gently to avoid curdling. A slow incorporation will keep the soup smooth and creamy. Vegetarian Swap: For a delicious vegetarian version, replace chicken broth with vegetable broth and omit the chicken; try adding beans for protein. Thickening Trick: If you prefer a heartier consistency, consider blending a portion of the soup before adding cream to achieve creamy goodness. Season to Taste: Adjust the salt and pepper at the end of cooking to enhance flavors without over-seasoning; taste as you go! Autumn Wild Rice Soup Variations Feel free to make this cozy soup your own with these delightful twists! Vegetarian Version: Substitute vegetable broth and omit chicken for a hearty vegetarian delight. Toss in some white beans for a protein boost! Hearty Vegetables: Add sweet potatoes or chopped kale for extra nutrition and a beautiful color contrast. They’ll create a lovely texture variation, too. Mushroom Medley: Experiment with different mushroom varieties, like shiitake or oyster mushrooms, for a rich, earthy flavor that personalizes your soup. Citrus Brightness: A squeeze of fresh lemon juice right before serving brightens all the flavors. It’s a simple yet effective way to elevate your dish. Creamy Consistency: For a thicker, creamier soup, blend a portion of the soup before adding the cream. This will create a lush texture throughout. Extra Spice: Add a dash of smoked paprika or cayenne for a subtle smoky warmth. Play around with the heat to find your ideal balance! Umami Boost: Incorporate a spoonful of miso paste during the simmering phase to deepen the savory qualities of the soup—it’s a small addition that makes a big difference. Nutty Garnish: Besides pecans or walnuts, try toasted pumpkin seeds for a delightful crunch and a unique twist on topping your soup. These variations not only add exciting flavors but also accommodate different dietary preferences. Explore my Creamy Smothered Chicken and Rice for another comforting dish or warm up with a bowl of Thai Chicken Soup for a delightful change! Autumn Wild Rice Soup Recipe FAQs What type of wild rice should I use for the soup? I recommend using a blend of wild rice if you can find it; it offers a rich, nutty flavor and a lovely chewy texture. Look for whole grains with a deep, dark color, and make sure to rinse them well before cooking, as this removes excess starch and ensures a better texture in your creamy Autumn Wild Rice Soup. How long does Autumn Wild Rice Soup last in the fridge? This delicious soup can be stored in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors meld together beautifully, making it even more scrumptious the next day! Just be sure to reheat it gently on the stove or in the microwave, stirring occasionally to maintain that creamy texture. Can I freeze Autumn Wild Rice Soup? Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, simply thaw it in the refrigerator overnight and reheat on the stove over low heat. To avoid separation, consider adding the cream just before serving. What can I do if the soup is too thick after cooking? If your Autumn Wild Rice Soup turns out thicker than you’d like, don’t worry! Simply add a little extra broth or water and stir until you reach your desired consistency. Let it simmer for a few minutes to blend the flavors. Adjust the seasoning again if necessary—more liquid can dilute the flavors! Is this soup suitable for people with dietary restrictions? Yes, it can be easily adapted! For a gluten-free option, ensure that you use certified gluten-free chicken broth. If you’re looking for a vegetarian version, just swap the chicken broth for vegetable broth and omit the chicken entirely. You can add protein options like beans or lentils to keep it hearty and nutritious! What if I don’t have dry sherry? No worries if you don’t have dry sherry on hand! You can simply omit it, or for a similar flavor, try a splash of white wine or even a little lemon juice right before serving to brighten up the dish in your creamy Autumn Wild Rice Soup. The taste will still be delightful! Creamy Autumn Wild Rice Soup: Your Cozy Fall Essential A comforting creamy Autumn Wild Rice Soup perfect for chilly evenings and caters to both gluten-free and vegetarian diets. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 cup wild rice rinsed4 cups low-sodium chicken broth2 tablespoons olive oilFor the Vegetables1 medium onion diced2 medium carrots diced2 stalks celery diced8 ounces cremini mushrooms sliced2 cloves garlic mincedFor the Seasoning1 teaspoon dried thyme1 teaspoon sage1 teaspoon dried rosemaryto taste red pepper flakes optionalFor Additional Creaminess1 cup heavy cream or coconut milk for dairy-free option1/4 cup dry sherry optionalFor Protein and Garnish2 cups shredded rotisserie chicken1/2 cup fresh parsley chopped1/2 cup toasted pecans or walnuts for garnishto taste grated Parmesan cheese optionalFor Final Touchesto taste saltto taste pepper Equipment medium saucepanLarge pot or Dutch oven Method Step-by-Step InstructionsIn a medium saucepan, combine wild rice with chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes until tender.In a large pot, heat olive oil and add onion, carrots, and celery. Cook for 5-7 minutes until onion is translucent.Add mushrooms and cook for 5 more minutes. Stir in garlic and seasoning herbs, cooking for an additional minute.Pour in remaining chicken broth and add cooked wild rice and shredded chicken. Simmer uncovered for 30-60 minutes.Stir in heavy cream and parsley, seasoning with salt and pepper. Heat gently without boiling.Ladle into bowls and garnish with nuts and Parmesan if desired. Serve hot. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 650mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 2mg NotesRinse wild rice before cooking for better texture. For a vegetarian version, replace chicken broth with vegetable broth and omit chicken. Tried this recipe?Let us know how it was!
