As the leaves transform into a stunning tapestry of reds and golds, my kitchen awakens to the comforting aroma of fall. This Creamy Autumn Wild Rice Soup brings together heartwarming flavors and nourishing ingredients that perfectly capture the season. With its tender chicken, nutty wild rice, and vibrant veggies, this recipe is not just a delight to the taste buds but also a cozy companion for those chilly evenings. The beauty of this soup lies in its versatility—it’s an easy weeknight dinner that can be easily customized for vegetarians or spice enthusiasts. Plus, it’s freezer-friendly, making meal prep a breeze! Curious how to create this hearty dish that evokes the essence of autumn? Let’s dive into the recipe!
Why is Autumn Wild Rice Soup so special?
Comforting Warmth: This creamy soup envelops you in cozy flavors, perfect for those crisp fall evenings.
Simple Ingredients: With pantry staples and fresh veggies, it’s as easy to make as it is to enjoy!
Versatile Options: Customize to your liking—swap in vegetables like kale or sweet potatoes, or try a vegetarian version with vegetable broth.
Freezer-Friendly: Make a big batch and enjoy leftovers later; it keeps its deliciousness in the freezer!
Crowd-Pleasing: Great for family gatherings or dinner parties, this soup will impress your guests! Dive deeper into comfort food with recipes like Crack Potato Soup or experience another fall favorite with Street Corn Soup.
Autumn Wild Rice Soup Ingredients
For the Soup
• Wild Rice – Provides a nutty flavor and chewy texture; rinse before cooking to remove excess starch.
• Chicken Broth – Acts as the base for the soup, enhancing overall flavor; use low-sodium for a healthier option.
• Olive Oil – Adds richness and helps sauté the vegetables; can substitute with butter for a different flavor.
• Onion – Offers sweetness and depth; use yellow or white onions for best results.
• Carrots – Contributes sweetness and color; diced or sliced as per preference.
• Celery – Adds crunch and a fresh, aromatic note.
• Cremini Mushrooms – Provides umami depth; can substitute with button or shiitake mushrooms.
• Garlic – Essential for flavor; fresh is preferred for superior taste.
• Dried Thyme, Sage, Rosemary – These herbs add warmth, and Herbes de Provence could be a delicious substitute.
• Red Pepper Flakes – Optional for a hint of spice; adjust according to your spice preference.
• Cooked Chicken – Shredded chicken adds protein; rotisserie chicken leftovers work perfectly here.
• Heavy Cream (or Coconut Milk) – Adds creaminess; coconut milk is ideal for a dairy-free alternative.
• Fresh Parsley – Brightens the soup and adds freshness; can swap with other fresh herbs.
• Salt and Pepper – Essential for seasoning; taste before serving.
• Dry Sherry – Optional, it adds depth to the flavor; for a non-alcoholic option, use additional broth or white wine vinegar.
For Garnish
• Chopped Pecans or Walnuts – Toasted for garnish, adding crunch and richness; can substitute with croutons.
• Grated Parmesan Cheese – Adds savory notes for garnishing; omit for a dairy-free version.
Step‑by‑Step Instructions for Autumn Wild Rice Soup
Step 1: Cook Wild Rice
In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring the mixture to a boil over high heat, then reduce to a low simmer, covering the pot. Allow it to simmer gently for 45–50 minutes until the rice is tender and has split open. Once cooked, drain any excess liquid and set the rice aside.
Step 2: Sauté Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks, stirring frequently. Sauté until the vegetables are softened and fragrant, about 5–7 minutes. Then, add 8 ounces of sliced cremini mushrooms, continuing to cook until they are tender, about another 5–7 minutes. Stir in 3 minced garlic cloves, along with 1 teaspoon of dried thyme, and cook for an additional minute.
Step 3: Simmer Soup
Pour in the remaining chicken broth (around 4 cups) along with the cooked wild rice and 2 cups of shredded chicken. Stir well to combine, then bring the mixture to a gentle simmer over medium heat. Reduce the heat as needed, allowing it to simmer for at least 30 minutes so the flavors meld together beautifully.
Step 4: Finishing Touches
Once the soup has simmered, stir in 1 cup of heavy cream (or coconut milk for a dairy-free option) and 1/4 cup of dry sherry if using. Taste and season with salt and pepper to your preference. Heat the soup gently, taking care not to let it boil, which can cause the cream to curdle.
Step 5: Serve
Ladle the creamy Autumn Wild Rice Soup into warm bowls. For an added touch, garnish with toasted chopped pecans or walnuts and sprinkle with grated Parmesan cheese, if desired. Serve hot alongside a crusty loaf of bread or a fresh green salad for a comforting meal.
What to Serve with Creamy Autumn Wild Rice Soup
A comforting bowl of soup deserves some delightful companions to create a full, heartwarming meal experience.
- Crusty Bread: Pair with a warm, crusty loaf for dipping. The texture is perfect for soaking up the creamy soup.
- Simple Green Salad: A fresh salad with mixed greens and a light vinaigrette complements the richness of the soup, adding a burst of brightness.
- Maple-Glazed Roasted Carrots: These sweet, caramelized veggies enhance the fall flavors and add an inviting touch to your table.
- Apple Cider: A glass of chilled apple cider complements the soup’s warm spices and offers a refreshing contrast to its comforts.
- Cheddar Biscuits: Flaky, cheesy biscuits are a delightful addition, providing a savory crunch that pairs beautifully with the soup’s creaminess.
- Pumpkin Spice Muffins: These muffins bring a sweet, spiced note to your meal, celebrating the fall themes and rounding out the flavors perfectly.
- Herb-Infused Olive Oil: Drizzle this over your soup or bread for an elevated touch. The herbal aromas will enhance the cozy experience.
- Cozy Hot Chocolate: For dessert, a rich hot chocolate topped with whipped cream brings warmth and sweetness, finishing the meal on a cozy note.
Autumn Wild Rice Soup Variations
Feel free to explore your creativity with this comforting soup, turning it into a dish that’s uniquely yours!
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Vegetarian Swap: Use vegetable broth instead of chicken broth and omit the chicken for a hearty veggie delight.
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Extra Veggies: Add kale, spinach, or sweet potatoes for added nutrients and vibrant colors that embody fall’s beauty. These ingredients not only enhance the soup’s nutrition but also boost its rustic appeal.
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Grain Alternatives: Experiment with quinoa or barley instead of wild rice for different textures and flavors. They each bring a delightful twist to this wholesome soup experience.
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Spicy Kick: Craving heat? Add a dash of cayenne or some hot sauce to elevate the flavor profile! Adjust the spice level according to your taste to create your perfect cozy bowl.
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Creamy Twist: Swap heavy cream for coconut milk for a dairy-free version that still offers luscious creaminess. This adds a subtle sweetness that pairs beautifully with the earthy flavors of the soup.
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Herb Boost: Play with fresh herbs, like cilantro or basil, instead of using dried. They can radically change the soup’s flavor, delivering a fresh burst with every spoonful.
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Crunch Factor: Instead of pecans or walnuts, try topping with crispy fried onions or homemade croutons for some extra texture. This will not only complement the creamy soup but also add an enjoyable crunch!
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Nutty Flavor: Toasted almonds or hazelnuts make a delicious alternative garnish, enhancing the soup’s rustic feel while adding richness.
Once you’ve mastered this Autumn Wild Rice Soup, why not wow your family with other comforting favorites like Coconut Chicken Rice or indulge in the creamy richness of Shrimp Dirty Rice? Each recipe is a treasure waiting to warm your kitchen!
How to Store and Freeze Autumn Wild Rice Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Freezer: The soup freezes well for up to 2 months. Let it cool completely before transferring to a freezer-friendly container. Thaw in the fridge overnight before reheating.
Reheating: When reheating, do so on low heat and stir occasionally. Be careful not to bring it to a boil, as this can affect the creamy texture.
Make-Ahead: Prepare your Autumn Wild Rice Soup ahead of time; the flavors deepen after resting overnight, making it even more delicious!
Make Ahead Options
These Creamy Autumn Wild Rice Soup preparations are perfect for busy weeknights! You can cook the wild rice and sauté the vegetables up to 3 days in advance—just store them separately in airtight containers in the refrigerator. When you’re ready to enjoy your soup, combine the prepped ingredients with the broth and shredded chicken (if using), then simmer for about 15 minutes to warm through and meld the flavors. To maintain the soup’s creamy texture, add the heavy cream or coconut milk just before serving to prevent curdling. Prepare ahead and enjoy the delightful essence of fall with minimal effort!
Expert Tips for Autumn Wild Rice Soup
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Rinse Wild Rice: Make sure to rinse the wild rice thoroughly before cooking to remove excess starch, preventing clumping in your soup.
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Sauté Vegetables: Cook the onions, carrots, and celery until they are translucent for enhanced sweetness and flavor. This step adds depth to your Autumn Wild Rice Soup.
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Simmer Longer: Allow the soup to simmer for at least 30 minutes to let the flavors meld. The soup actually gets tastier the day after it’s made!
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Season Gradually: Taste and adjust seasonings gradually as the soup cooks; you want the flavors to shine without overpowering the dish.
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Gentle Heating: After adding cream, heat the soup gently. Avoid boiling it, as it can curdle, ruining the creamy texture you desire.
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Garnish Wisely: For an extra texture and flavor boost, remember to top your soup with toasted nuts or parmesan cheese just before serving.
Autumn Wild Rice Soup Recipe FAQs
What type of wild rice is best for this recipe?
Absolutely! For the best flavor and texture, I recommend using a blend of wild rice or a mix that includes some brown rice. This combination provides a lovely chewiness while adding nuttiness to the Autumn Wild Rice Soup. Just be sure to rinse whatever type you choose well before cooking.
How do I store leftovers of Autumn Wild Rice Soup?
You can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to loosen the soup, and warm it gently on the stovetop, stirring occasionally to prevent sticking.
Can I freeze Autumn Wild Rice Soup?
Very! This soup freezes beautifully for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. When ready to enjoy, thaw in the fridge overnight and reheat on low heat to preserve that creamy texture. Avoid boiling to prevent curdling.
What can I substitute for chicken if I want a vegetarian version?
If you’re looking for a plant-based option, simply omit the shredded chicken and use vegetable broth instead of chicken broth. You can also add hearty vegetables like sweet potatoes or kale to enhance the flavor and nutrition of your Autumn Wild Rice Soup.
How can I adjust the thickness of my soup?
To adjust the thickness, you can blend a portion of the soup with an immersion blender for a creamier texture, or add a bit more heavy cream or coconut milk if you desire a richer consistency. If it becomes too thick after storage, simply stir in a bit of broth to loosen it up.
Is this soup safe for pets?
Although some ingredients are safe for pets, it’s best to keep this soup away from them due to the garlic and onion content, which can be harmful in larger quantities. Always check with your vet if you’re unsure about specific ingredients before sharing any human food with your furry friends.
Cozy Up with Creamy Autumn Wild Rice Soup Recipe
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce to low simmer, and cover for 45-50 minutes until tender. Drain excess liquid.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened.
- Add sliced cremini mushrooms and cook for another 5-7 minutes until tender. Stir in minced garlic and dried thyme, cooking for 1 additional minute.
- Pour in the remaining chicken broth, cooked wild rice, and shredded chicken. Stir well and bring to a gentle simmer for at least 30 minutes.
- Stir in 1 cup of heavy cream (or coconut milk) and 1/4 cup of dry sherry if using. Season with salt and pepper. Heat gently without boiling.
- Ladle the soup into warm bowls and garnish with toasted chopped pecans or walnuts and grated Parmesan cheese if desired. Serve hot.
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