If you crave a cozy, heartwarming bowl that truly captures the essence of the season, let me introduce you to Autumn Wild Rice Soup: The Ultimate Fall Comfort Food. This soup is a beautiful harmony of nutty wild rice, tender vegetables, earthy mushrooms, and savory shredded chicken all bathed in a rich, creamy broth that wraps you in autumn’s warm embrace. Every spoonful is like a little celebration of fall’s best flavors, making it not just a meal but a comforting ritual when the crisp air arrives. Whether you’re looking for a family favorite or an impressive dish to serve guests, this soup delivers on every level, with layers of flavor and texture that invite you to slow down and savor the season.

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup lies in its simple, wholesome ingredients, each playing a vital role in creating its rich flavor and satisfying texture. From the chewy wild rice to the fresh herbs, everything is thoughtfully chosen to build up that classic fall comfort.

1 cup wild rice, rinsed: Adds a nutty, chewy texture that’s the star grain of this soup.
8 cups chicken broth (low sodium preferred): Provides a flavorful and light base that lets the ingredients shine without overpowering.
1 tablespoon olive oil: Helps sauté the vegetables evenly while adding a subtle fruity richness.
1 large onion, chopped: Brings sweetness and depth as it softens during cooking.
2 carrots, peeled and diced: Contribute subtle earthiness and a bright orange color.
2 celery stalks, diced: Offer a fresh, slightly peppery note that balances the sweetness.
8 ounces cremini mushrooms, sliced: Deliver deep umami flavor and a meaty texture.
2 cloves garlic, minced: Adds a warm, aromatic kick that rounds out the savory base.
1 teaspoon dried thyme: Brings a gentle herbaceousness, quintessentially autumnal.
1/2 teaspoon dried sage: Introduces a subtle earthiness that pairs perfectly with the mushrooms and chicken.
1/4 teaspoon dried rosemary: Adds piney notes to complement the broth’s richness.
1/4 teaspoon red pepper flakes (optional): A little heat for those who like a touch of spice.
1 cup cooked chicken, shredded (rotisserie chicken works great!): Brings protein and a comforting heartiness to the soup.
1/2 cup heavy cream (or coconut milk for dairy-free): Enriches the soup with velvety creaminess that makes every spoonful luxurious.
1/4 cup chopped fresh parsley: Adds a fresh, bright finish that lightens the dish.
Salt and pepper to taste: Essential seasonings that bring out the flavors.
1/4 cup dry sherry (optional, but adds a lovely depth of flavor): Gives the soup a subtle, sophisticated boost.
1/2 cup chopped pecans or walnuts, toasted (for garnish): Adds crunch and a toasty nuttiness on top.
1/4 cup grated Parmesan cheese (optional, for garnish): Offers a salty, savory counterpoint to the creamy broth.

How to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Step 1: Cook the Wild Rice

Begin by cooking the wild rice in 4 cups of the chicken broth. Bringing it to a gentle boil and then letting it simmer ensures the grains become tender but still pleasantly chewy, which is key for texture. Keeping an eye on it is important so you can add broth if it gets too dry. Once cooked, drain any extra liquid and set aside to cool slightly.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil and add the aromatic trio of onion, carrot, and celery. This combination forms the classic flavor base known as mirepoix and softens into sweetness as you cook. Adding the cremini mushrooms next deepens the flavor with an earthy richness, and finishing this step by stirring in the garlic and dried herbs releases a wonderful bouquet that fills your kitchen with fall vibes.

Step 3: Simmer the Soup

Next, pour in the remaining chicken broth, and stir in your cooked wild rice and shredded chicken. Bringing the soup to a gentle simmer allows all the ingredients to meld. The chicken enriches the soup with its savory bite, while the wild rice adds body and chewy interest. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to ensure flavors mingle beautifully.

Step 4: Finishing Touches

To make this soup truly luxurious, gently stir in the heavy cream or coconut milk, along with the optional dry sherry, which uplifts the flavor with a subtle, complex note. Toss in the fresh parsley and season with salt and pepper carefully. Avoid boiling once cream has been added to maintain a smooth texture.

Step 5: Serving

Ladle the Autumn Wild Rice Soup into bowls, then sprinkle toasted nuts and grated Parmesan on top if you like. These final garnishes add delightful crunch and salty richness, making each bowl a sensory celebration of fall comforts.

How to Serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Garnishes

Toast some pecans or walnuts for a wonderful textural contrast and nutty flavor that complements the creamy soup perfectly. A light sprinkle of Parmesan cheese can add an extra layer of savory goodness. Fresh parsley not only brightens the bowl visually but also offers a fresh herbal note that cuts through the richness.

Side Dishes

This soup pairs beautifully with warm, crusty bread to soak up the luscious broth or a simple mixed green salad with apple slices and a tangy vinaigrette to contrast the richness. Roasted root vegetables would also make a hearty and flavorful accompaniment on chillier days.

Creative Ways to Present

For a cozy gathering, consider serving the soup in small, rustic bowls or even hollowed-out mini pumpkins for an unforgettable autumn touch. Garnishing each serving with a sprig of fresh thyme or sage adds elegance and an inviting herbaceous aroma right at the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Autumn Wild Rice Soup to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a perfect next-day treat that tastes even better.

Freezing

This soup freezes wonderfully. Cool it completely, then portion it into freezer-safe containers. It can be stored for up to 3 months. Keep in mind that the texture of the wild rice may change slightly, but the comforting flavors will remain incredible.

Reheating

Gently reheat the soup on the stovetop over low to medium heat, stirring frequently. If the soup has thickened too much, add a splash of broth or water to loosen it up. Avoid boiling during reheating to preserve the creamy texture.

FAQs

Can I make this soup vegetarian?

Absolutely! Substitute the chicken broth for vegetable broth and omit the chicken. You can add extra mushrooms or beans for protein and heartiness while still getting that comforting fall flavor.

Is wild rice difficult to cook?

Not at all! Wild rice just takes a bit longer to cook than regular rice, usually around 45-50 minutes. It’s worth the wait for its unique chewy texture and nutty flavor that elevates this soup.

Can I use different types of mushrooms?

Yes! Cremini mushrooms add nice earthiness, but feel free to experiment with shiitake, porcini, or a wild mushroom mix for varied depth and texture in your soup.

What can I use instead of heavy cream?

Coconut milk is a fantastic dairy-free alternative that adds a subtle sweetness and creaminess without overpowering the soup’s flavors. You can also use cashew cream for a similar effect.

Is the sherry necessary?

The dry sherry is optional but highly recommended. It adds a lovely, sophisticated depth to the broth. If you don’t have it, a splash of dry white wine or a tablespoon of apple cider vinegar can be a good substitute.

Final Thoughts

There’s something truly special about a bowl of Autumn Wild Rice Soup: The Ultimate Fall Comfort Food that warms you from the inside out while showcasing the best of the season’s flavors. It’s a recipe that invites you to slow down, savor simple ingredients elevated to their fullest, and gather around the table with loved ones. I can’t wait for you to make it your own and discover just how comforting and delicious fall can be in one satisfying bowl.

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Print Recipe

★★★★★

5 from 13 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice, tender vegetables, and savory chicken in a creamy, flavorful broth. Perfect for chilly days, this soup features seasonal vegetables, aromatic herbs, and optional garnishes like toasted nuts and Parmesan cheese, making it a satisfying and wholesome meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering, Sautéing
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Grains 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

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 to blend the flavors.
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.
Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately while warm for a comforting fall meal.

Notes

For a dairy-free version, substitute heavy cream with coconut milk.
Using low sodium broth allows you to control the saltiness of the soup.
The optional dry sherry adds depth but can be omitted if preferred.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
To make this vegetarian, substitute chicken broth with vegetable broth and omit the chicken.
Toast the nuts in a dry pan over medium heat for 3-5 minutes to enhance their flavor before garnishing.