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

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.