why make this recipe
This soup feels like fall in a bowl. It uses wild rice, mushrooms, and warm herbs. The soup is filling, cozy, and easy to make for family meals. If you like simple comfort food with rice, try a similar creamy smothered chicken and rice dish for another homey dinner idea.
introduction
This Autumn Wild Rice Soup mixes nutty wild rice, tender chicken, and fall vegetables. It has cream for richness and nuts for crunch. You can make it on the stovetop and keep it mild or add a little heat with red pepper flakes. The recipe works with rotisserie chicken to save time.
how to make Autumn Wild Rice Soup
Follow these clear steps. Cook the rice first, then make the soup base, add chicken, and finish with cream and herbs. If you like slow-cooked soups, you can learn ideas from this crock pot potato soup while thinking about cooking times and texture.
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 :
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and the grains split open. Check now and then and add more broth if needed. Drain any extra liquid and set the rice aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring sometimes, for 5–7 minutes until soft and the onion is clear. Add the sliced cremini mushrooms and cook 5–7 more minutes until the mushrooms are tender and release their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring, for about 1 minute until fragrant.
- 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 cooked chicken. Bring to a simmer over medium heat. Lower the heat, cover, and simmer for at least 30 minutes, up to an hour, stirring now and then.
- Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat gently and do not boil after adding the cream.
- Serving: Ladle the soup into bowls. Top with toasted pecans or walnuts and grated Parmesan cheese, if you like. Serve right away.
how to serve Autumn Wild Rice Soup
Serve hot in deep bowls. Add extra parsley or Parmesan on top. The toasted nuts give a nice crunch. Pair with crusty bread or a simple green salad for a full meal.
how to store Autumn Wild Rice Soup
Cool the soup to room temperature, then store in airtight containers. Keep in the fridge for up to 4 days. Reheat gently on the stove; add a little broth if it thickened. You can freeze the soup (without garnish) for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Autumn Wild Rice Soup
- Rinse the wild rice well to remove dust.
- Cook rice ahead to save time.
- Use rotisserie chicken to make the soup faster.
- If you want dairy-free, use full-fat coconut milk instead of cream.
- For extra depth, add the sherry near the end.
- Toast the nuts in a dry pan for 2–3 minutes until fragrant.
- For a richer body, stir in a splash of cream at the end rather than early. If you enjoy hearty family dishes, you may also like this creamy southern spaghetti bake for another easy crowd-pleaser.
variation (if any)
- Vegetarian: Use vegetable broth and skip the chicken. Add white beans for protein.
- More veggies: Add diced sweet potato or butternut squash for a sweeter fall flavor.
- Spice it up: Add a pinch more red pepper flakes or a dash of cayenne.
- Make it lighter: Use half-and-half instead of heavy cream.
FAQs
Q: Can I use brown rice instead of wild rice?
A: Yes, but brown rice has a different texture and cooks faster. Cook it separately and add it when ready.
Q: Can I make this soup ahead of time?
A: Yes. Make it a day ahead and reheat gently. Add nuts and cheese just before serving.
Q: How do I keep the soup from getting too thick after storing?
A: Add a little extra broth or water when reheating to reach the right consistency.
Q: Can I freeze the soup with cream?
A: You can freeze it, but the texture may change. Stir well when reheating. For best results, freeze without cream and add fresh cream when you reheat.
Q: Is this soup good for a big potluck?
A: Yes. It feeds a crowd and stays warm in a slow cooker on low.
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth.
- Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and the grains split open.
- Check now and then and add more broth if needed. Drain any extra liquid and set the rice aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring sometimes, for 5–7 minutes until soft and the onion is clear.
- Add the sliced cremini mushrooms and cook 5–7 more minutes until the mushrooms are tender and release their moisture.
- Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring, for about 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
- Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat.
- Lower the heat, cover, and simmer for at least 30 minutes, up to an hour, stirring now and then.
- Stir in the heavy cream (or coconut milk) and dry sherry (if using).
- Add the chopped fresh parsley. Season with salt and pepper to taste.
- Heat gently and do not boil after adding the cream.
- Ladle the soup into bowls.
- Top with toasted pecans or walnuts and grated Parmesan cheese, if you like.
- Serve right away.
