Print

Autumn Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

Creamy and comforting Autumn Wild Rice Soup made with tender wild rice, shredded chicken, aromatic vegetables, and herbs, perfect for warming up on chilly fall days. This hearty soup features sautéed cremini mushrooms, fresh parsley, and a touch of cream, garnished with toasted nuts and Parmesan cheese for added texture and flavor.

Ingredients

Scale

Wild Rice

  • 1 cup wild rice, rinsed
  • 4 cups chicken broth (low sodium preferred) for cooking rice

Soup Base

  • 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)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 4 cups chicken broth (low sodium preferred) for soup

Finishing Ingredients

  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted pecans or walnuts, chopped (for garnish)
  • 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

  1. Cook the Wild Rice: Rinse the wild rice under cold running water in a fine-mesh sieve until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed wild rice and 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 45-50 minutes, until the wild rice is tender and the grains have split open. Drain any excess liquid and set aside.
  2. Prepare the Soup Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened and the onions are translucent. Stir occasionally to avoid browning.
  3. Add Mushrooms: Add the sliced cremini mushrooms to the pot and cook for another 5-7 minutes until softened and most of their moisture has evaporated, enhancing their earthy flavor.
  4. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for 1 minute more, stirring continuously, until fragrant but not burnt.
  5. Deglaze with Wine: Pour in the dry white wine and scrape the bottom of the pot to lift any browned bits. Simmer for 2-3 minutes until the wine has slightly reduced, enriching the soup’s depth of flavor.
  6. Simmer the Soup: Add the remaining 4 cups of chicken broth and stir to combine. Bring the soup to a simmer over medium heat, then reduce heat to low. Cover and simmer for 15-20 minutes to allow the flavors to meld.
  7. Add Chicken and Wild Rice: Stir in the shredded cooked chicken and the cooked wild rice. Mix well to evenly distribute ingredients.
  8. Add Cream and Season: Stir in the heavy cream carefully to create a rich texture. Season with salt and freshly ground black pepper to taste. Heat through gently without boiling to prevent curdling.
  9. Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted nuts (pecans or walnuts), and optional shredded Parmesan cheese. Serve warm with crusty bread or a side salad for a complete meal.

Notes

  • Vegetarian Option: Use vegetable broth instead of chicken broth and omit the chicken. Add extra mushrooms or vegetables like sweet potatoes or butternut squash for heartiness.
  • Add More Vegetables: Incorporate diced sweet potatoes, butternut squash, or kale along with the carrots and celery.
  • Spice it Up: Increase red pepper flakes or add a pinch of cayenne pepper for extra heat.
  • Use Different Herbs: Experiment with marjoram or oregano for variation in flavor.
  • Make it Thicker: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup during the last few minutes of cooking to thicken.
  • Make it Ahead: Store soup in the refrigerator for up to 3 days; flavors will deepen over time.
  • Freeze: Cool completely before transferring to freezer-safe containers. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating; cream texture may change slightly.
  • Serving Suggestions: Pair with crusty sourdough bread, grilled cheese sandwich, or simple green salad with vinaigrette.

Keywords: Autumn Wild Rice Soup, Wild Rice Soup, Creamy Chicken Soup, Fall Soup, Hearty Soup, Comfort Food, Chicken Soup with Wild Rice

Find it online: https://biteandenjoy.com/autumn-wild-rice-soup-recipe/