Description
This Autumn Wild Rice Soup is the ultimate fall comfort food—creamy, hearty, and packed with nutty wild rice, earthy mushrooms, and tender vegetables. Perfect for cozy nights or using up leftover chicken or turkey.
Ingredients
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1 cup wild rice, rinsed
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8 cups chicken broth (low sodium preferred)
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1 tablespoon olive oil
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1 large onion, chopped
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2 carrots, peeled and diced
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2 celery stalks, diced
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8 ounces cremini mushrooms, sliced
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1/2 teaspoon dried sage
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1/4 teaspoon dried rosemary
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1/4 teaspoon red pepper flakes (optional)
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1 cup cooked chicken, shredded (rotisserie chicken works great!)
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1/2 cup heavy cream (or coconut milk for dairy-free)
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1/4 cup chopped fresh parsley
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Salt and pepper, to taste
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1/4 cup dry sherry (optional)
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1/2 cup chopped pecans or walnuts, toasted (for garnish)
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1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
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Cook the Wild Rice: In a medium saucepan, combine rinsed wild rice with 4 cups of broth. Bring to a boil, reduce heat to low, cover, and simmer 45–50 minutes until grains split open. Drain excess liquid; set aside.
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Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in mushrooms and cook another 5–7 minutes. Add garlic, thyme, sage, rosemary, and red pepper flakes; cook 1 minute.
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Simmer Soup: Add remaining 4 cups broth, wild rice, and shredded chicken. Bring to a simmer, cover, and cook 30–60 minutes, stirring occasionally.
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Finish & Serve: Stir in cream (or coconut milk), sherry, and parsley. Season with salt and pepper. Heat gently without boiling. Ladle into bowls and garnish with nuts, Parmesan, and extra parsley.
Notes
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For a vegetarian version, use vegetable broth and skip the chicken.
Coconut milk makes this dairy-free without losing creaminess.
This soup tastes even better the next day as the flavors deepen.
Freeze without cream, then stir it in after reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup , Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 52 mg