Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Comfort in a Bowl
Ever walked into a kitchen and been enveloped by the warm, rich aroma of a simmering pot of soup? That’s exactly what Autumn Wild Rice Soup delivers. Perfectly creamy, packs a punch of flavor, and feels like a cozy hug in a bowl, it’s no wonder this soup becomes a fall staple! With its delightful mix of ingredients, it’s about to become your favorite go-to recipe for those chilly evenings.
Why Make This Recipe
Why should you whip up this bowl of goodness? For starters, minimal cleanup! One pot does it all—nothing but a cozy kitchen and a satisfied belly afterward. Plus, it’s incredibly family-friendly. Who can resist a hearty bowl filled with tender chicken and earthy mushrooms? And if you’re looking to impress your guests—this dish screams “I totally have my life together,” even if you’ve just been chilling on the couch all day. 😂
Ingredients
You don’t need fancy stuff—just these basics!
- 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)
Directions
Let’s keep it simple and delicious with these straightforward steps:
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 45-50 minutes, until tender. Check and add more broth if needed. Drain excess liquid and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Toss in the cremini mushrooms and continue cooking for another 5-7 minutes.
Add Flavor: Bring in the garlic, thyme, sage, rosemary, and optional red pepper flakes. Stir for about a minute until it all smells heavenly.
Simmer the Soup: Pour in the remaining chicken broth, add the cooked wild rice and shredded chicken. Let it simmer on low heat for at least 30 minutes, stirring occasionally—let those flavors mingle!
Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if you’re feeling fancy). Toss in the fresh parsley, season with salt and pepper, and gently heat through (no boiling! Consider it a gentle hug for your soup).
Serving: Ladle that glorious soup into bowls and garnish with toasted pecans or walnuts and a sprinkle of Parmesan cheese, if using. Serve immediately and bask in compliments.
How to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food (Overview)
Making this soup is as easy as pie—or maybe easier!
- Cook your rice first to get that fluffy, nutty goodness.
- Then, sauté your vegetables until they’re just the right soft, adding all those fragrant herbs.
- Simmer everything together, allowing the chicken broth to work its magic.
- Finally, stir in cream for that rich finish.
Quick pro tip: Don’t skip toasting the garlic—it transforms the flavor!
How to Serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
This soup is perfect on its own, but why not dress it up? Serve it with crusty bread to soak up every drop or alongside a fresh side salad for a pop of color. Imagine diving into a bowl of creamy goodness while enjoying the golden leaves outside your window—heavenly, right?
How to Store Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
This soup keeps well in the fridge for about 4-5 days, so it makes a fantastic make-ahead meal! Just pop it into an airtight container. Freezer-friendly? Absolutely! It can last for about 3 months in the freezer. For reheating, just simmer gently on the stove, adding a splash of broth or water to keep it creamy.
Tips to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
- Timing is Key: Don’t rush the simmering time; allowing those ingredients to share their flavors is where the real magic happens.
- Ingredient Swaps: Use quinoa instead of wild rice for a different texture or go for shredded rotisserie turkey post-holiday!
- Texture Tips: For a creamier finish, blend a portion of the soup before adding the cream—fancy restaurant-style without all the fuss.
Variations
Want to jazz it up a bit? Try adding a squeeze of lemon for brightness or throw in some kale at the end for a health boost. To make it vegan, switch the chicken for chickpeas and use vegetable broth instead of chicken broth, plus coconut milk for creaminess!
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Just be aware that the cooking time will differ, so check it periodically.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth, you’re good to go!
Can I make this soup in advance?
For sure! It keeps well in the fridge or freezer. Just remember to reheat gently.
📌 Pin this recipe for your next cozy dinner night!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 45-50 minutes, until tender. Check and add more broth if needed. Drain excess liquid and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Toss in the cremini mushrooms and continue cooking for another 5-7 minutes.
- Bring in the garlic, thyme, sage, rosemary, and optional red pepper flakes. Stir for about a minute until it all smells heavenly.
- Pour in the remaining chicken broth, add the cooked wild rice and shredded chicken. Let it simmer on low heat for at least 30 minutes, stirring occasionally.
- Stir in the heavy cream (or coconut milk) and dry sherry (if you’re feeling fancy). Toss in the fresh parsley, season with salt and pepper, and gently heat through.
- Ladle the soup into bowls and garnish with toasted pecans or walnuts and a sprinkle of Parmesan cheese, if using. Serve immediately.
