A Heartwarming Fall Classic

When the leaves start changing and the air turns crisp, there’s nothing quite like a warm bowl of soup to make you feel cozy. Autumn Wild Rice Soup is the perfect dish for the season. It’s packed with flavor and nutrition, offering a comforting experience with every spoonful.

What Makes This Recipe Stand Out

This soup is not just tasty; it’s also versatile! You can make it quickly after a busy day or spend some time making it special for family gatherings. The combination of wild rice, herbs, veggies, and chicken creates a rich and satisfying meal that’s great for any occasion. Plus, it’s an excellent way to enjoy the hearty ingredients of fall.

How to Create 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 rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split. Drain any excess liquid and set it aside.

2. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent. Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender. Add minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes. Cook for 1 minute, stirring constantly.

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 chicken. Bring to a simmer over medium heat. Reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.

4. Finishing Touches: Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley and season with salt and pepper to taste. Gently heat through without boiling.

5. Serving: Ladle the soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve hot.

Enjoying Your Autumn Wild Rice Soup

You can serve this soup with fresh crusty bread or a side salad for a complete meal. It’s perfect for lunch or dinner and is sure to satisfy everyone at the table.

Storing Leftovers

If you have any leftover soup, you can store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally.

Tips for Perfecting This Soup

• Always rinse wild rice before cooking to remove excess starch.
• Feel free to add your favorite vegetables like spinach or kale for added nutrients.
• For a vegetarian option, substitute chicken with extra veggies and vegetable broth.

Variations to Try

You can swap chicken for turkey if you’ve got some leftover from a holiday meal, or make it vegetarian by omitting the meat and using vegetable broth. No matter how you tweak it, this wild rice soup will still shine!

Nutritional Information

One serving of this soup has approximately:

• Calories: 320
• Protein: 20g
• Carbohydrates: 36g
• Fat: 12g

Family Meal Ideas

Pair this soup with a simple green salad or a warm sandwich for a hearty family meal. It’s perfect for chilly evenings when everyone gathers around the table.

Pairing Suggestions

This soup goes well with a crisp white wine like Sauvignon Blanc or sparkling water with a slice of lemon. You can also enjoy it with some homemade cornbread or garlic toast.

Frequently Asked Questions

Can I make this soup vegetarian?
Yes! You can easily make it vegetarian by using vegetable broth and omitting the chicken.

How can I thicken the soup?
If you prefer a creamier texture, blend a portion of the soup and then stir it back in or add a bit of flour or cornstarch slurry.

Can I freeze this soup?
Yes! Just make sure to freeze it in an airtight container. Let it thaw in the fridge overnight before reheating.

Now you have everything you need to whip up this delightful Autumn Wild Rice Soup! Enjoy the flavors of fall while staying cozy all season long.

Autumn Wild Rice Soup

A heartwarming fall classic, this Autumn Wild Rice Soup is packed with flavor and nutrition, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course dinner, lunch, Soup

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 cup wild rice, rinsed Rinse before cooking to remove excess starch.
• 8 cups chicken broth (low sodium preferred) Can use vegetable broth for a vegetarian option.
• 1 tablespoon olive oil Used for sautéing the vegetables.
• 1 large onion, chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, 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) Adds a little heat.
• 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 For garnish.
• to taste Salt and pepper Adjust seasoning to preference.
• 1/4 cup dry sherry (optional) Adds depth of flavor.
• 1/2 cup chopped pecans or walnuts, toasted For garnish.
• 1/4 cup grated Parmesan cheese (optional) For garnish.

Instructions

 

Cooking the Wild Rice

• In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split. Drain any excess liquid and set it aside.

Sautéing the Vegetables

• In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent.
• Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender. Add minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes. Cook for 1 minute, stirring constantly.

Simmering the Soup

• Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat.
• Reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.

Finishing Touches

• Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley and season with salt and pepper to taste. Gently heat through without boiling.

Serving

• Ladle the soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve hot.

Notes

Perfect for a complete meal when served with fresh crusty bread or a side salad. This soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally.

Keyword Comfort Food, Fall Recipe, Healthy Soup, Vegetarian Option, Wild Rice Soup