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Autumn Wild Rice Soup (Creamy Fall Comfort Food)

Autumn Wild Rice Soup (Creamy Fall Comfort Food)
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This Autumn Wild Rice Soup is the kind of cozy, nourishing meal that fall evenings call for. Made with tender wild rice, savory chicken, earthy mushrooms, and aromatic herbs, it’s gently finished with cream for a rich yet balanced texture. Every spoonful is warm, comforting, and deeply satisfying—perfect for family dinners, meal prep, or a quiet night in.

Ingredients

Scale

  • 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 oz cremini mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • ½ teaspoon dried sage

  • ¼ teaspoon dried rosemary

  • ¼ teaspoon red pepper flakes (optional)

  • 1 cup cooked chicken, shredded (rotisserie works great)

  • ½ cup heavy cream (or coconut milk for dairy-free)

  • ¼ cup dry sherry (optional)

  • ¼ cup fresh parsley, chopped

  • Salt and black pepper, to taste

Optional Garnishes

  • ½ cup toasted pecans or walnuts

  • ¼ cup grated Parmesan cheese

Instructions

1. Cook the Wild Rice

In a medium saucepan, combine wild rice with 4 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes until tender and split. Drain excess liquid and set aside.

2. Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add mushrooms and cook another 5–7 minutes until tender. Stir in garlic, thyme, sage, rosemary, and red pepper flakes; cook 1 minute until fragrant.

3. Simmer the Soup

Add remaining 4 cups broth, cooked wild rice, and shredded chicken. Bring to a gentle simmer, reduce heat, cover, and cook for 30–60 minutes, stirring occasionally.

4. Finish the Soup

Stir in heavy cream (or coconut milk) and sherry if using. Add parsley and season with salt and pepper. Heat gently—do not boil after adding cream.

5. Serve

Ladle into bowls and garnish with toasted nuts and Parmesan if desired. Serve warm.

Notes

  • Don’t rush the rice: Wild rice takes time—fully cooked grains should split open.

  • Boost flavor easily: Rotisserie chicken saves time and adds depth.

  • Make it thicker: Blend 1–2 cups of soup, then stir back in before adding cream.

  • Brighten at the end: A small squeeze of lemon juice lifts the flavors beautifully.

  • Make-ahead friendly: This soup tastes even better the next day.

Find it online: https://chocotune.com/autumn-wild-rice-soup-creamy-fall-comfort-food/