Autumn Wild Rice Soup is the perfect dish to warm your soul during chilly evenings. This comforting embrace in a bowl celebrates the season’s bounty with nutty wild rice, tender vegetables, savory broth, and a touch of cream. It’s a wholesome, deeply flavorful meal that brings the flavors of fall right to your table. The heartiness of this soup is unmatched, making it a staple for cozy nights in.

Why You’ll Love This Autumn Wild Rice Soup

This autumn wild rice soup is not only delicious; it also offers numerous benefits. First, it’s a great source of nutrition, featuring seasonal wild rice and vegetables that are packed with vitamins. This cozy autumn rice soup is perfect for chilly days, providing warmth and comfort. The creamy texture elevates the experience, making it a hearty wild rice soup recipe that everyone will love. Additionally, it’s a great way to use fresh produce from local farmers’ markets, ensuring quality ingredients. Plus, it’s easy to make and can be adapted for a vegan autumn wild rice soup by replacing the chicken with plant-based proteins.

Ingredients for Autumn Wild Rice Soup

Gather these items:

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
1/2 cup heavy cream
1/4 cup chopped fresh parsley

How to Make Autumn Wild Rice Soup Step-by-Step

Step 1: Rinse 1 cup wild rice. In a medium saucepan, combine rinsed wild rice with 3 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes or until tender and some grains have burst. Set aside, keeping covered.
Step 2: In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion, diced carrots, and diced celery; sauté for 8-10 minutes until soft. Add sliced mushrooms and sauté for another 5-7 minutes until browned. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) with the sautéed vegetables for 1 minute to release their aroma. Pour in the remaining 5 cups of chicken broth and bring the soup to a gentle simmer. Cook for 10-15 minutes, allowing flavors to deepen.
Step 4: Add the cooked wild rice and shredded cooked chicken to the simmering soup base. Continue to simmer for 5-10 minutes. Reduce heat to low and slowly stir in 1/2 cup heavy cream until fully incorporated. Taste and adjust seasonings as needed, adding salt if desired.
Step 5: Ladle soup into warm bowls. Garnish each serving with 1/4 cup fresh chopped parsley. Serve immediately with crusty bread.

Pro Tips for the Best Autumn Wild Rice Soup

Keep these in mind:

Use low-sodium chicken broth to control the saltiness of the soup.
Ensure the wild rice is fully cooked before adding it to the soup.
For a richer flavor, consider using homemade broth.
For a creamier texture, blend a portion of the soup before serving.
This soup can be prepared in advance and is perfect for meal prep. Store in the fridge for up to 3 days.

Best Ways to Serve Autumn Wild Rice Soup

This hearty wild rice soup recipe pairs beautifully with crusty artisan bread or a fresh green salad. For a complete meal, consider serving it alongside grilled cheese sandwiches or a seasonal fruit platter. It also makes an excellent starter for a fall dinner party.

How to Store and Reheat Autumn Wild Rice Soup

To store this nutritious wild rice soup for fall, allow it to cool completely before transferring to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. If the soup thickens, add a splash of chicken broth or water to reach your desired consistency.

Frequently Asked Questions About Autumn Wild Rice Soup

What is autumn wild rice soup?

This cozy autumn rice soup is a comforting dish made with nutty wild rice, a variety of vegetables, and a creamy broth, perfect for chilly weather.

Can I make autumn wild rice soup ahead of time?

Yes! This soup can be prepared and stored in the refrigerator, making it an excellent option for meal prep during the busy fall season.

How do I avoid common mistakes with autumn wild rice soup?

Ensure the wild rice is rinsed properly and cooked until tender. Avoid overcooking the vegetables to maintain their texture and flavor in this delicious fall wild rice soup.

Variations of Autumn Wild Rice Soup You Can Try

For a twist on this classic recipe, consider adding pumpkin for a delightful autumn flavor and a creamy texture. You can also experiment with different vegetables such as squash or kale for added nutrition. If you’re looking for a vegan option, replace the chicken with chickpeas or lentils to create a hearty vegan autumn wild rice soup.

Delicious Autumn Wild Rice Soup for Chilly Days - Autumn Wild Rice Soup - main visual representation

Delicious Autumn Wild Rice Soup for Chilly Days

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Author: Jessica
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Autumn Wild Rice Soup is a comforting embrace in a bowl, celebrating the season’s bounty. Featuring nutty wild rice, tender vegetables, savory broth, and a touch of cream, it’s a wholesome and deeply flavorful meal perfect for chilly evenings.

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 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
1/2 cup heavy cream
1/4 cup chopped fresh parsley

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Instructions

Rinse 1 cup wild rice. In a medium saucepan, combine rinsed wild rice with 3 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until tender and some grains have burst. Set aside, keeping covered.
In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion, diced carrots, and diced celery; sauté 8-10 minutes until soft. Add sliced mushrooms and sauté 5-7 minutes until browned. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) with the sautéed vegetables for 1 minute to release their aroma. Pour in the remaining 5 cups of chicken broth. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing flavors to deepen.
Add the cooked wild rice and shredded cooked chicken to the simmering soup base. Continue to simmer for 5-10 minutes. Reduce heat to low and slowly stir in 1/2 cup heavy cream until fully incorporated. Taste and adjust seasonings as needed, adding salt if desired.
Ladle soup into warm bowls. Garnish each serving with 1/4 cup fresh chopped parsley. Serve immediately with crusty bread.