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Autumn Wild Rice Soup Recipe

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★★★★★

4.8 from 137 reviews

A hearty and comforting Autumn Wild Rice Soup featuring wild rice, tender chicken, cremini mushrooms, and aromatic herbs simmered in a flavorful chicken broth with a splash of white wine and finished with creamy richness and crunchy toasted nuts.

Ingredients

Scale

Grains and Broth

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)

Vegetables & 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 Seasonings

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Additional Flavorings

  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley

Garnishes

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

Instructions

  1. Rinse Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes until the water runs clear to remove any debris and starch.
  2. Cook Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains split open.
  3. Drain Excess Liquid: After cooking, drain off any remaining liquid from the wild rice and set aside.
  4. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and onions become translucent.
  5. Cook Mushrooms: Add sliced cremini mushrooms to the pot and cook for an additional 5-7 minutes until mushrooms soften and release moisture.
  6. Add Garlic and Herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for about 1 minute while stirring until fragrant.
  7. Deglaze with Wine: Pour in the dry white wine and scrape the pot bottom to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly, concentrating flavor.
  8. Add Broth: Pour in the remaining 4 cups of chicken broth and stir well to combine all ingredients.
  9. Simmer Soup: Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes allowing flavors to meld.
  10. Incorporate Chicken and Rice: Add shredded cooked chicken and the cooked wild rice to the pot and stir to mix thoroughly.
  11. Finish with Cream: Stir in the heavy cream, creating a rich and creamy texture.
  12. Season Soup: Add salt and freshly ground black pepper to taste. Heat the soup through gently without boiling to preserve creaminess.
  13. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted nuts, and shredded Parmesan cheese if desired for extra flavor and crunch.

Notes

  • Using low sodium chicken broth helps control saltiness in the soup.
  • Rotisserie chicken is a convenient shortcut for cooked chicken but any cooked shredded chicken works.
  • The red pepper flakes are optional for a subtle heat; omit if you prefer a milder soup.
  • White wine adds a nice depth of flavor but can be substituted with extra broth for a non-alcoholic version.
  • To toast pecans or walnuts, simply heat in a dry pan over medium heat for a few minutes until fragrant, stirring frequently.
  • This soup stores well in the fridge for up to 3 days and the flavors develop even more over time.

Keywords: Autumn soup, wild rice soup, chicken wild rice soup, creamy soup, mushroom soup, comfort food, fall recipes

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