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The Best Wild Rice Soup Recipe for Fall: Nutritious & Delicious

  • Total Time: 105 minutes
  • Yield: 6-8 servings 1x

Description

This Autumn Wild Rice Soup recipe combines nutty, protein-packed wild rice with seasonal vegetables, aromatic herbs, and a touch of cream for the ultimate fall comfort food. Hearty, nutritious, and deeply flavorful, it’s perfect for cozy dinners or entertaining guests.

Ingredients

Scale
  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 tbsp 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 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup cooked shredded chicken
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup dry sherry (optional)
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/2 cup toasted pecans or walnuts (for garnish)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. In a saucepan, combine wild rice with 4 cups broth. Bring to a boil, reduce heat, cover, and simmer 45–50 minutes until grains split open. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
  3. Add mushrooms and cook 5–7 minutes until they release moisture and turn golden brown.
  4. Stir in garlic, thyme, sage, rosemary, and red pepper flakes; cook 1 minute until fragrant.
  5. Add remaining broth, cooked wild rice, and shredded chicken. Simmer gently 30–60 minutes for flavors to meld.
  6. Stir in heavy cream (or coconut milk) and dry sherry if using. Add parsley, salt, and pepper to taste. Do not boil after adding cream.
  7. Ladle into bowls and garnish with toasted nuts and Parmesan cheese. Serve warm.

Notes

Store leftovers in airtight containers up to 3 days or freeze up to 2 months. Reheat gently over low heat, adding broth if needed. Omit chicken for a vegetarian version or use coconut milk for dairy-free adaptation.

  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 45mg

Keywords: wild rice soup, autumn soup, creamy soup, comfort food, healthy fall recipes, chicken and rice soup

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Find it online: https://bensrecipes.com/the-best-wild-rice-soup-recipe-for-fall-nutritious-delicious/