Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
Autumn Wild Rice Soup is the perfect comforting fall dish that combines nutty wild rice, tender vegetables, savory shredded chicken, and aromatic herbs in a creamy broth. This hearty soup features seasonal ingredients like cremini mushrooms and toasted nuts for a delightful texture and flavor, making it an ideal meal for chilly autumn days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Rice and Broth
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
Vegetables and Aromatics
- 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
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Protein and Dairy Alternatives
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
Finishing Touches and Garnishes
- 1/4 cup chopped fresh parsley
- 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)
Instructions
- 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 have split open. Check periodically and add more broth if needed. Drain any excess liquid and set 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 occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or 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. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- 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 through gently, being careful not to boil the soup after adding the cream.
- Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk.
- Use low sodium chicken broth to better control the saltiness of the soup.
- Add the dry sherry for extra depth of flavor, but it is optional.
- To toast nuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
Keywords: wild rice soup, autumn soup, fall comfort food, chicken soup, creamy soup, wild rice, cremini mushrooms, hearty soup
