As autumn settles in, the air becomes crisp and inviting, reminding me of cozy evenings spent warming my soul with a hearty bowl of soup. That’s where this Autumn Wild Rice Soup comes in—a dish that celebrates the essence of the season. With its creamy broth brimming with earthy flavors, tender vegetables, and the nutty goodness of wild rice, it’s the kind of comfort food that wraps you in a warm hug after a long day.
When I first made this soup, it was an effort to use up some leftover roasted chicken, but it quickly became a favorite in our household. It’s so easy to make that even novice cooks will feel empowered, and the variations are limitless. Whether you’re going gluten-free, dairy-free, or simply looking to clear out your pantry, this soup adapts beautifully. Perfect for chilly evenings or festive gatherings, it encapsulates the warmth and depth of fall, making it a truly satisfying dish for everyone at your table. So, grab your pot and let’s dive into this delightful recipe that’s sure to become a seasonal staple!
Why is Autumn Wild Rice Soup a must-try?
Comforting and Cozy: This Autumn Wild Rice Soup is the perfect antidote to chilly evenings, enveloping you in warmth with its creamy texture and hearty ingredients.
Endless Customization: Easily adjustable for different dietary needs, whether you’re gluten-free or looking for a vegan option, this soup can fit any preference.
Nutritious Goodness: Packed with vegetables and wild rice, it offers a wholesome meal that’s not just delicious but good for you, making it a family favorite.
Quick and Simple: Even novice cooks will shine with this straightforward recipe, requiring minimal effort and maximum flavor.
Consider pairing it with a crusty loaf of bread or a simple salad for a complete meal that everyone will love!
Autumn Wild Rice Soup Ingredients
• Get ready to gather all the delicious components for your comforting Autumn Wild Rice Soup!
For the Soup Base
• Wild Rice – Rinse before cooking to remove excess starch and ensure nuttiness.
• Chicken Broth – Use low sodium for better control over the saltiness.
• Olive Oil – Ideal for sautéing vegetables; can substitute with butter for a richer flavor.
• Onion – Adds sweetness; yellow or white onions work best.
• Carrots – Sweetness and color enhancer; parsnips are a great alternative.
• Celery – Essential for the base flavor; brings aromatic notes.
• Cremini Mushrooms – Contributes a deep umami flavor; shiitake or button mushrooms can also be used.
• Garlic – Fresh garlic is preferred for optimum flavor.
For Seasoning
• Dried Thyme, Sage, Rosemary – These herbs give a wonderful fragrant note; fresh herbs brightens the flavor.
• Red Pepper Flakes – Omit for a milder soup, or add for some warmth.
• Salt and Pepper – Essential for seasoning; adjust to taste.
For Protein and Creaminess
• Cooked Chicken – Rotisserie chicken adds a seasoned punch and heartiness.
• Heavy Cream or Coconut Milk – Adds richness; coconut milk creates a dairy-free option.
• Dry Sherry – Optional, adds depth; can be replaced with white wine if desired.
For Garnish
• Fresh Parsley – Adds freshness and color; can replace with chives or cilantro for variety.
• Chopped Pecans or Walnuts – For a crunchy garnish; toast for enhanced nutty flavor.
• Grated Parmesan Cheese – Optional for savory notes; omit for dairy-free versions.
How to Make Autumn Wild Rice Soup
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Cook Wild Rice: Rinse wild rice to remove excess starch, then combine it with 4 cups of chicken broth in a pot. Bring to a boil, cover, and reduce heat to simmer for 45-50 minutes, or until tender. Drain any excess liquid afterwards.
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Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery, sautéing for 5-7 minutes until they become softened. Then, add in the cremini mushrooms and cook until tender. Stir in fresh garlic and herbs for another minute until fragrant.
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Simmer Soup: Pour in the remaining chicken broth, along with the cooked wild rice and shredded chicken. Let the mixture simmer on low for 30-60 minutes, stirring occasionally to blend the flavors.
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Finishing Touches: Gently stir in heavy cream or coconut milk along with the dry sherry, if using. Add fresh parsley, season with salt and pepper, and heat through carefully without letting it boil.
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Serving: Ladle the soup into bowls and garnish with toasted pecans or walnuts, and sprinkle with Parmesan cheese for extra flavor, if desired.
Optional: Serve with a crusty loaf of bread for a complete meal experience.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Autumn Wild Rice Soup preparations are perfect for busy home cooks looking to save time during the week! You can prepare the wild rice up to 3 days in advance by cooking it as directed, then storing it in an airtight container in the refrigerator. Additionally, you can chop all your vegetables and refrigerate them overnight, ensuring they’re ready to sauté whenever you are. To maintain the soup’s creamy texture, add the heavy cream or coconut milk only when you’re ready to reheat and serve. Simply combine all the prepped ingredients and simmer for about 30 minutes before serving, and you’ll enjoy a comforting, homemade meal with minimal effort!
What to Serve with Autumn Wild Rice Soup?
Gather your loved ones around the table and create a warm, heartfelt meal that perfectly complements the comforting essence of fall.
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Crusty Bread: A thick slice of rustic bread is perfect for soaking up every last drop of the creamy soup. The crunchy exterior contrasts beautifully with the fluffy inside, making it a delightful pairing.
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Simple Green Salad: A fresh salad with mixed greens, avocado, and a light vinaigrette adds a refreshing touch and balances the rich flavors of the soup. Toss in some cherry tomatoes for color and sweetness!
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Roasted Brussels Sprouts: The nutty, caramelized flavors of roasted Brussels sprouts enhance the warmth of the soup, while their crispy edges provide a delightful texture contrast. Drizzle with balsamic glaze for an added kick.
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Apple Crisp: For dessert, a warm apple crisp topped with vanilla ice cream melds cozy fall flavors with a sweet ending. The cinnamon and spices echo the earthy notes of the soup perfectly.
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White Wine: A crisp and dry white wine, such as a Sauvignon Blanc, complements the dish’s rich ingredients. It refreshes the palate and enhances the nutty notes of the wild rice.
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Maple-Glazed Carrots: The sweetness of maple-glazed carrots contrasts nicely with the savory soup, creating a harmonious meal that celebrates the season. Their vibrant color also makes your plate look enticing!
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Butternut Squash Risotto: Creamy risotto with roasted butternut squash is another comforting side that mirrors the flavors of the soup. It’s comforting and luxurious—perfect for a chilly evening!
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Herb-Infused Quinoa: Light and nutritious, herb-infused quinoa is a fantastic gluten-free complement, allowing the flavors of your soup to shine while adding a delightful texture to each spoonful.
How to Store and Freeze Autumn Wild Rice Soup
Fridge: Store your Autumn Wild Rice Soup in an airtight container for up to 3 days. Allow it to cool before sealing to maintain freshness.
Freezer: If you want to keep the soup longer, freeze it in airtight containers for up to 2 months. Leave some space at the top for expansion as it freezes.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat on the stove over low heat, stirring occasionally until heated through. For a creamier texture, add a splash of cream or coconut milk while reheating.
Tips for Best Results: Avoid freezing with cream added as it may separate; instead, stir in the cream right before serving for the best creamy consistency.
Expert Tips for Autumn Wild Rice Soup
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Rinse the Rice: Always rinse wild rice before cooking to remove excess starch, preventing it from becoming gummy and ensuring a delightful texture.
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Flavor Variations: Don’t hesitate to adjust the herbs and spices; add a pinch of nutmeg or smoked paprika for a unique twist in your Autumn Wild Rice Soup.
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Veggie Boost: Feel free to bulk up the soup with more vegetables like spinach or kale, adding both nutrition and vibrant color to your dish.
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Make Ahead: This soup stores beautifully. Prepare it in advance and let the flavors meld for a day; just remember to add cream or coconut milk when reheating!
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Texture Control: For a creamier consistency, blend a portion of the soup before serving. This will create a lovely smooth texture without sacrificing heartiness.
Autumn Wild Rice Soup Variations
Customize your Autumn Wild Rice Soup to suit your tastes and dietary needs, and let your creativity shine in the kitchen!
- Vegetarian: Substitute chicken broth with vegetable broth and add cannellini beans for protein. This will create a hearty base that everyone can enjoy.
- Gluten-Free: Make sure to use a gluten-free broth to keep the soup safe for those with gluten sensitivities. An easy swap that makes all the difference!
- Dairy-Free: Use coconut milk instead of heavy cream for a rich texture without dairy. It brings a subtle sweetness that complements the savory flavors beautifully.
- Extra Veggies: Toss in diced sweet potatoes or butternut squash for a surprising twist that amplifies sweetness and color. These additions are like adding little bites of fall to your bowl!
- Mushroom Medley: Experiment with a variety of mushrooms like shiitake or oyster for depth in flavor. Each type has its own unique profile that can enhance the overall dish.
- Herb Infusion: Swap dried herbs for fresh ones to elevate the flavor. Fresh thyme, sage, or rosemary will make your kitchen smell like autumn!
- Spicy Kick: Add chopped jalapeños or a dash of sriracha for a little heat. Just a hint of spice can elevate your soup and warm you from within.
- Nutty Crunch: Top your soup with toasted sunflower seeds or almonds for a delightful crunch that contrasts beautifully with the creamy broth. It’s a texture game-changer!
Autumn Wild Rice Soup Recipe FAQs
What type of wild rice should I use for the soup?
Use whole grain wild rice for the best flavor and texture. It adds a nutty taste and chewy consistency that’s ideal for soups. I recommend rinsing it beforehand to remove excess starch, which helps prevent it from becoming gummy during cooking.
How should I store leftover Autumn Wild Rice Soup?
Store your leftover soup in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing to maintain its freshness and flavor. When you’re ready to enjoy it again, simply reheat on the stove over low heat while stirring occasionally.
Can I freeze Autumn Wild Rice Soup?
Absolutely! You can freeze the soup in airtight containers for up to 2 months. Just remember to leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove, adding a splash of cream or coconut milk for that creamy finish.
What should I do if the soup turns out too thick?
No worries! If your soup is thicker than you’d like, just stir in a little extra chicken broth or water until you reach your desired consistency. You may want to adjust the seasoning afterward if you add more liquid.
Is this soup suitable for a gluten-free diet?
Yes, this Autumn Wild Rice Soup is naturally gluten-free, especially if you use certified gluten-free chicken broth. Always check your ingredients, especially if you’re using store-bought items like broth or sauces, to ensure they meet your dietary needs.
Can I customize this soup to accommodate food allergies?
Of course! This soup is highly customizable. For dairy-free options, simply replace heavy cream with coconut milk. You can also modify the broth to fit vegan diets by choosing a vegetable broth and skipping the chicken altogether, introducing beans or tofu for protein instead.
Hearty Autumn Wild Rice Soup for Cozy Fall Evenings
Ingredients
Equipment
Method
- Rinse wild rice to remove excess starch, then combine it with 4 cups of chicken broth in a pot. Bring to a boil, cover, and reduce heat to simmer for 45-50 minutes, or until tender. Drain any excess liquid afterwards.
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery, sautéing for 5-7 minutes until softened. Then, add cremini mushrooms and cook until tender. Stir in fresh garlic and herbs for another minute until fragrant.
- Pour in remaining chicken broth, along with cooked wild rice and shredded chicken. Let the mixture simmer on low for 30-60 minutes, stirring occasionally to blend flavors.
- Gently stir in heavy cream or coconut milk along with dry sherry, if using. Add fresh parsley, season with salt and pepper, and heat through carefully without letting it boil.
- Ladle soup into bowls and garnish with toasted pecans or walnuts, and sprinkle with Parmesan cheese for extra flavor, if desired.