Autumn Wild Rice Soup is the kind of recipe that turns an ordinary fall evening into something you actually look forward to. It’s a creamy, hearty bowl filled with nutty wild rice, tender shredded chicken, earthy mushrooms, and a rich broth that smells incredible the moment it starts simmering. I first made this on a rainy October afternoon when I had leftover rotisserie chicken sitting in the fridge and no plan for dinner, and it turned out to be one of the best happy accidents in my kitchen.
Table of Contents
Ingredients for Autumn Wild Rice Soup
After making this soup more times than I can count, I’ve learned what really makes the difference. I always use low-sodium chicken broth so I can control the salt myself, and I strongly recommend cremini mushrooms over white button mushrooms for their deeper, meatier flavor.
- 1 cup wild rice (rinsed well)
- 8 cups low-sodium chicken broth (divided)
- 1 tbsp olive oil
- 1 large onion (chopped)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 8 oz cremini mushrooms (sliced) — In my experience, cremini adds far more depth than white mushrooms
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- 1 cup cooked chicken (shredded) — I recommend rotisserie chicken here for convenience and great flavor
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup dry sherry (optional, but adds wonderful depth)
- Salt and pepper to taste
- 1/2 cup toasted pecans or walnuts (for garnish) — My preference is pecans for that sweeter crunch
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Step-by-Step Instructions
In my experience, the secret to a truly flavorful Autumn Wild Rice Soup is patience at every stage. Don’t rush the vegetables, and don’t cut the simmer short.
Step 1: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 to 50 minutes until the grains split open and the rice is tender. Wild rice takes longer than regular rice, but the nutty, chewy result is completely worth it. Check once or twice and add a splash of broth if it looks dry. Drain any excess liquid and set aside.
Step 2: In a large Dutch oven or pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and the onion turns translucent. Don’t rush this step — letting the vegetables soften slowly builds the flavor base.
Step 3: Add the sliced cremini mushrooms and cook for another 5 to 7 minutes until they release their moisture and start to brown lightly at the edges. This is where a lot of the savory depth comes from.
Step 4: Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for about 1 minute, stirring constantly, until everything smells fragrant. Be careful not to burn the garlic here.
Step 5: Pour in the remaining 4 cups of chicken broth and add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce to low, cover, and cook for at least 30 minutes, stirring occasionally. This long simmer is what makes the soup taste like it cooked all day.
Step 6: Stir in the heavy cream and dry sherry. Add the fresh parsley and season well with salt and pepper. Heat gently but do not bring back to a boil after adding the cream, as it can cause curdling. Taste and adjust seasoning.
Step 7: Ladle into bowls and top with toasted pecans and Parmesan if using. Serve immediately while hot.
What to Serve with Autumn Wild Rice Soup
This soup is hearty on its own, but the right sides can turn it into a full, satisfying spread.
Crusty Sourdough Bread: A thick slice of crusty bread is made for soaking up that creamy, herb-laced broth. It adds a satisfying chew and rounds out the meal perfectly.
Simple Green Salad: A light salad dressed with lemon vinaigrette brings a fresh, crisp contrast that cuts through the richness of the soup without competing with it.
Cornbread: The slightly sweet crumb of cornbread complements the earthy, savory flavors in this soup beautifully. It’s a natural fall pairing that always works.
Creamy Chicken Mac and Cheese: If you’re feeding a crowd and want a second comfort dish alongside this soup, this creamy chicken mac and cheese is a crowd-pleasing pairing that keeps the cozy theme going strong.
Cheesy Chicken and Rice Casserole: Looking for a heartier table? This cheesy chicken and rice casserole serves as a warm, satisfying complement for a big family dinner spread.
Easy Chicken Breast and Green Beans: For a lighter, more balanced meal, simple roasted chicken and green beans pair wonderfully alongside the wild rice soup without adding heaviness.
Dinner Rolls: Warm, buttery dinner rolls are an easy side that everyone reaches for, especially when there’s creamy soup on the table.
Storage and Serving Tips
This soup keeps well in the refrigerator for up to 3 days in an airtight container. The flavors genuinely deepen overnight, so leftovers are something worth looking forward to.
To freeze, let the soup cool completely before transferring to freezer-safe containers. It keeps well for up to 2 months. Pro tip: freeze the soup before adding the cream, then stir in fresh cream when reheating for the best texture and consistency.
To reheat, thaw overnight in the refrigerator and warm gently over low heat on the stovetop, stirring occasionally. I recommend adding a splash of chicken broth when reheating if the soup has thickened up. Serve with a fresh sprinkle of parsley and toasted pecans for the best presentation and texture contrast.
FAQs
Can I make Autumn Wild Rice Soup without chicken?
Yes. Swap the chicken broth for vegetable broth and skip the chicken entirely. Add a can of drained cannellini beans or chickpeas for protein and substance. The soup is still hearty and filling.
Can I use a wild rice blend instead of pure wild rice?
You can, but wild rice blends cook faster than pure wild rice, usually around 25 to 35 minutes. Start checking for doneness earlier and adjust your simmer time accordingly.
Can I make this soup in a slow cooker?
Absolutely. Add all ingredients except the cream to your slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the heavy cream during the last 30 minutes of cooking.
Autumn Wild Rice Soup
Ingredients
Equipment
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 to 50 minutes until the grains split open and the rice is fully tender. Check once or twice and add a splash of broth if needed. Drain any excess liquid and set aside.
- In a large Dutch oven or pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and the onion turns translucent.
- Add the sliced cremini mushrooms and cook for another 5 to 7 minutes until they release their moisture and begin to brown lightly at the edges.
- Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for about 1 minute, stirring constantly, until fragrant. Do not let the garlic burn.
- Pour in the remaining 4 cups of chicken broth. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Stir in the heavy cream and dry sherry if using. Add the fresh parsley and season generously with salt and pepper. Heat gently but do not bring to a boil after adding the cream to prevent curdling.
- Ladle the Autumn Wild Rice Soup into bowls and top with toasted pecans and Parmesan cheese if using. Serve immediately.
