The minute the air turns crisp and grocery stores hint at autumn with their seasonal displays, it’s clear: soup season has arrived. This Autumn Wild Rice Soup, a viral sensation on platforms like TikTok and Pinterest, is capturing everyone’s craving for comforting, warming meals.
This soup is creamy, hearty, and packed with nutrient-rich wild rice, earthy mushrooms, and sweet carrots. Many ingredients are likely already in your kitchen, making it a convenient choice. It offers that nostalgic “Sunday-at-Grandma’s” flavor but is perfectly suited for a busy weeknight.
I developed this recipe with my daughter on a chaotic Tuesdayeven with unevenly chopped vegetables, it still turned out delicious. That’s the beauty of this recipe; it’s forgiving and consistently satisfying. After many tests and tweaks, I’m confident you’ll find it incredibly rewarding.
There’s something undeniably cozy about a bowl of this hearty wild rice soup. It feels like a warm hug on a crisp autumn dayand better yet, it’s the kind of meal your whole family will adore. Its simple ingredients make it approachable, yet the layers of flavor suggest years of culinary expertise, though none is required!
This dish captures that comforting “Sunday-at-Grandma’s” vibe but seamlessly fits into a busy weeknight schedule. Packed with nutritious wild rice, tender chicken, and a creamy broth, it offers ample protein and satisfying texture to keep everyone happily full. Serve it with some crusty bread (or even crackers for a quick option), and dinner is complete.
Ingredients Breakdown
This soup keeps things cozy and simple, with ingredients you probably already have handyor can easily grab from your local grocery store. Here’s the lineup:
Wild rice: The star ingredient. Its nutty flavor and hearty texture give the soup its signature character. Don’t skip the rinse before cooking!
Chicken broth: Low-sodium is ideal, so you can control the salt levels while still soaking up all the savory goodness.
Vegetables: Carrots, celery, onion, and mushrooms bring sweetness, crunch, and umami to the dish.
Seasonings: Dried thyme, sage, rosemary, and just a touch of red pepper flakes for subtle warmth.
Chicken: Leftover shredded chicken or a quick rotisserie shortcut works perfectly.
Heavy cream and sherry: These add richness and depth, but you can skip the sherry for an alcohol-free version.
Garnishes: Chopped parsley, toasted nuts, or Parmesan cheese for a little extra flair.
Pro Tip: For a delicious vegetarian version, simply swap chicken broth with vegetable broth and add cannellini beans for a protein boost. This soup is wonderfully versatile!
Simple Steps to Make It
This soup is beginner-friendly, requiring just a few easy steps to bring everything together. While there’s a bit of chopping and stirring, most of the cooking time is hands-off as the ingredients gently simmer, blending into a rich and comforting dish.
Cook the wild rice: Simmer 1 cup of wild rice with 4 cups of chicken broth for 45–50 minutes until the grains split open and are tender. Drain any leftover liquid and set it aside.
A creamy and comforting Autumn Wild Rice Soup with chicken and vegetables makes a perfect fall evening meal. This hearty Wild Rice Soup Recipe is rich, flavorful, and ideal for cozy nights. Enjoy this Healthy Wild Rice Soup as a warming Autumn Comfort Food.
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 (rotisserie chicken works great!)
1/2 cup heavy cream (or coconut milk for dairy-free)
1/4 cup chopped fresh parsley
Salt and pepper to taste
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 4 cups of chicken broth by boiling then simmering covered on low for 45-50 minutes until tender.
Heat olive oil in a large pot and sauté onion, carrots, and celery 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 and cook 1 minute until fragrant.
Add remaining 4 cups chicken broth, cooked wild rice, and shredded chicken. Bring to simmer then reduce heat to low and simmer covered for 30-60 minutes.
Stir in heavy cream and dry sherry if using, then add parsley and season with salt and pepper. Heat gently without boiling.
Serve garnished with toasted nuts and Parmesan cheese.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
