Go Back
Autumn Wild Rice Soup

Creamy Autumn Wild Rice Soup

This Autumn Wild Rice Soup is a hearty, creamy, and earthy fall-inspired soup packed with wild rice, mushrooms, carrots, herbs, and tender chicken. Every spoonful tastes like cozy autumn comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

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
  • ½ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes optional
  • 1 cup cooked chicken shredded (rotisserie chicken works great!)
  • ½ cup heavy cream or coconut milk for dairy-free
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
  • ¼ cup dry sherry optional, adds depth of flavor
  • ½ cup chopped pecans or walnuts toasted (for garnish)
  • ¼ cup grated Parmesan cheese optional, for garnish

Method
 

  1. Cook the Wild Rice:
  2. In a large pot, combine wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes, until the rice is tender but slightly chewy. (Wild rice naturally takes longer than other grains—be patient, it’s worth it!)
  3. Sauté the Vegetables:
  4. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in mushrooms and cook another 5 minutes until they release their liquid and begin to brown.
  5. Add Aromatics and Herbs:
  6. Add garlic, thyme, sage, rosemary, and red pepper flakes. Stir for 30 seconds until fragrant. If using sherry, pour it in now and deglaze the pan, scraping up any flavorful bits.
  7. Combine Everything:
  8. Add the sautéed vegetables to the pot with the cooked rice. Stir in the shredded chicken, then simmer for another 10 minutes to let the flavors meld.
  9. Finish with Cream and Seasoning:
  10. Stir in heavy cream (or coconut milk), then season generously with salt and pepper. Let the soup simmer for 5 more minutes until thickened slightly.
  11. Serve:
  12. Ladle into bowls and top with fresh parsley, toasted nuts, and grated Parmesan if desired. Serve hot with a slice of crusty bread.

Notes

  • Active Time: 25 minutes
  • Passive Time: 50 minutes
  • Wild rice has a naturally nutty aroma and chewy texture—it won’t soften completely like white rice.
  • For a vegetarian version, omit the chicken and use vegetable broth.
  • The sherry adds beautiful depth—dry white wine can also work.