Autumn Wild Rice Soup with Chicken, Mushrooms, and Pecans Recipe

Introduction

This comforting wild rice soup is a hearty blend of tender rice, savory chicken, and earthy vegetables simmered in flavorful broth. With creamy richness and aromatic herbs, it’s perfect for cozy meals any time of year.

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
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 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

1. Step 1: Cook the wild rice by combining the rinsed rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains split open. Add more broth if needed and drain any excess liquid when done. Set aside.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 5-7 minutes until softened and the onion is translucent.
3. Step 3: Add sliced cremini mushrooms to the pot and cook for another 5-7 minutes until the mushrooms are tender and have released their moisture. Stir in the minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for about 1 minute until fragrant.
4. Step 4: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.
5. Step 5: Stir in the heavy cream or coconut milk and dry sherry if using. Add chopped fresh parsley and season with salt and pepper to taste. Heat gently without boiling to combine flavors.
6. Step 6: Serve the soup hot, garnished with toasted nuts and grated Parmesan cheese if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit the chicken, adding extra mushrooms or beans for protein.
• Use leftover cooked rice to reduce cooking time and add texture variety.
• Swap the heavy cream for coconut milk to keep it dairy-free while maintaining a creamy texture.
• To deepen the flavor, toast the wild rice in the olive oil for a few minutes before cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of wild rice?

Yes, you can substitute long-grain white or brown rice, but cooking times will vary. Brown rice may take a similar time, while white rice cooks faster and should be added later to avoid overcooking.

Is it possible to make this soup vegan?

Absolutely. Use vegetable broth, replace the chicken with mushrooms or beans, and substitute the heavy cream with coconut milk or a plant-based cream alternative.

Autumn Wild Rice Soup with Chicken, Mushrooms, and Pecans Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This hearty Autumn Wild Rice Soup combines tender wild rice, savory vegetables, and shredded chicken in a flavorful chicken broth base. Enhanced with aromatic herbs, a splash of dry sherry, and finished with creamy heavy cream and fresh parsley, it’s a comforting and nourishing soup perfect for chilly days. Garnished with toasted nuts and optional Parmesan, this soup offers a delicious balance of textures and flavors.

• Author: Logan
• 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 1x2x3x

Main Soup 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
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)

Garnishes

• 1/2 cup chopped pecans or walnuts, toasted
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. 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.
2. 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.
3. 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 to blend the flavors.
4. 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 to prevent curdling.
5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately and enjoy the warm, comforting flavors.

Notes

• For a dairy-free version, substitute heavy cream with coconut milk.
• Using low sodium chicken broth helps control the saltiness of the soup.
• Dry sherry is optional but adds a lovely depth of flavor; omit if preferred.
• To toast nuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned.
• Wild rice may take longer to cook; be patient and add more broth if the rice absorbs too much liquid.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.

Keywords: wild rice soup, chicken soup, autumn soup, creamy wild rice soup, hearty soup, comfort food, mushroom soup, healthy soup