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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
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This Autumn Wild Rice Soup is creamy, hearty, and perfect for chilly fall evenings. Made with tender wild rice, shredded chicken, vegetables, and warm herbs, it has a deep, comforting flavor. A splash of cream and optional dry sherry adds richness without being heavy. This is the kind of soup that tastes even better the next day and quickly becomes a seasonal favorite.

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

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

  • ¼ cup dry sherry (optional)

  • ¼ cup chopped fresh parsley

  • Salt and black pepper, to taste

Optional Garnishes

  • ½ cup toasted pecans or walnuts

  • ¼ cup grated Parmesan cheese

Instructions

Cook the Wild Rice

  1. In a medium saucepan, combine wild rice with 4 cups of chicken broth.

  2. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, until the rice is tender and split.

  3. Drain any excess liquid and set aside.

Sauté the Vegetables

  1. Heat olive oil in a large pot or Dutch oven over medium heat.

  2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

  3. Add mushrooms and cook another 5–7 minutes, until they release moisture.

  4. Stir in garlic, thyme, sage, rosemary, and red pepper flakes. Cook 1 minute until fragrant.

Simmer the Soup

  1. Pour in the remaining 4 cups chicken broth.

  2. Add cooked wild rice and shredded chicken.

  3. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 30–60 minutes, stirring occasionally.

Finish the Soup

  1. Stir in heavy cream (or coconut milk) and dry sherry, if using.

  2. Add chopped parsley and season with salt and pepper.

  3. Heat gently—do not boil after adding cream.

Serve

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

Notes

Cook the Wild Rice

  1. In a medium saucepan, combine wild rice with 4 cups of chicken broth.

  2. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, until the rice is tender and split.

  3. Drain any excess liquid and set aside.

Sauté the Vegetables

  1. Heat olive oil in a large pot or Dutch oven over medium heat.

  2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

  3. Add mushrooms and cook another 5–7 minutes, until they release moisture.

  4. Stir in garlic, thyme, sage, rosemary, and red pepper flakes. Cook 1 minute until fragrant.

Simmer the Soup

  1. Pour in the remaining 4 cups chicken broth.

  2. Add cooked wild rice and shredded chicken.

  3. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 30–60 minutes, stirring occasionally.

Finish the Soup

  1. Stir in heavy cream (or coconut milk) and dry sherry, if using.

  2. Add chopped parsley and season with salt and pepper.

  3. Heat gently—do not boil after adding cream.

Serve

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

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