As the crisp air of autumn settles in, the kitchen becomes a comforting refuge filled with enticing aromas. Enter my Creamy Autumn Wild Rice Soup with Chicken, a soothing blend of hearty textures and rich fall flavors that whisk you away to cozy evenings by the fire. This delightful soup not only delivers a nutritious punch, but it also makes for a quick weeknight dinner or an elegant starter for gatherings. The earthy goodness of wild rice paired with tender chicken and creamy undertones will leave everyone in awe. Plus, it’s gluten-free with simple substitutions, making it accessible for everyone at the table! So, are you ready to embrace the season with a bowl of warmth?
Why is Autumn Wild Rice Soup a Must-Try?
Comforting Warmth: This soup encapsulates the essence of fall, inviting you to cozy up with every spoonful.
Nutrient-Packed Goodness: Filled with wholesome ingredients like wild rice and fresh veggies, it’s a nutritious option the whole family will love.
Quick and Easy: Whip this up in just 30 minutes, making it the perfect weeknight meal.
Flavorful Flexibility: Try it vegetarian by swapping the chicken for chickpeas, or get creative with spices like smoked paprika to suit your taste!
Crowd-Pleasing Delight: Serve this elegant starter at gatherings, or enjoy it alongside crusty bread for a satisfying meal. If you’re looking for more comforting soups, don’t forget to check out my Chorizo Pumpkin Soup and Tuscan Ravioli Soup.
Autumn Wild Rice Soup Ingredients
• The following ingredients are key to making a comforting Autumn Wild Rice Soup that warms the soul.
For the Soup Base
- Wild Rice – Offers a nutty texture and flavor; substitute with quinoa or barley for a different grain profile.
- Chicken Broth – Provides a rich flavor; using low-sodium broth helps control saltiness.
- Olive Oil – Essential for sautéing vegetables and enhancing flavors.
- Onion – Builds a sweet foundation when sautéed; shallots can be a milder alternative.
- Carrots – Add sweetness and vibrant color; try substituting with parsnips for a unique twist.
- Celery – Contributes satisfying crunch and earthiness.
- Cremini Mushrooms – Deliver umami depth; button or shiitake mushrooms can be used for preference.
- Garlic – An aromatic flavor booster; fresh or powdered garlic works great.
For the Seasoning & Creaminess
- Dried Thyme, Sage, Rosemary – Enhance the earthy flavor profile; consider using fresh herbs for a vibrant taste.
- Red Pepper Flakes (optional) – Adds a slight heat; feel free to omit for a milder soup.
- Cooked Chicken – Adds protein and heartiness; rotisserie chicken makes this ingredient easy to include.
- Heavy Cream (or Coconut Milk) – Provides a creamy richness; use coconut milk for a dairy-free alternative.
For Serving and Garnish
- Fresh Parsley – Brightens the soup’s flavor; other fresh herbs like thyme can be substituted.
- Salt and Pepper – Essential seasonings to taste.
- Dry Sherry (optional) – Enhances the depth of flavor; can be left out if preferred.
- Chopped Pecans or Walnuts (for garnish) – Adds delightful crunch; toasted sunflower seeds are a great alternative.
- Grated Parmesan Cheese (optional) – Adds a savory note; it can easily be omitted for a vegan version.
Embrace the heartwarming flavor of this Autumn Wild Rice Soup that will surely become a family favorite!
Step‑by‑Step Instructions for Autumn Wild Rice Soup
Step 1: Cook the Wild Rice
Rinse one cup of wild rice under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice with 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat, cover the pot, and let it simmer for 45-50 minutes until the rice is tender and chewy. Drain any excess liquid and set the wild rice aside as you prepare the rest of your Autumn Wild Rice Soup.
Step 2: Sauté the Vegetables
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add one finely chopped onion, two diced carrots, and two stalks of chopped celery. Sauté the vegetables for 5-7 minutes until they soften and the onions become translucent. Next, stir in 8 ounces of sliced cremini mushrooms, cooking until they release their moisture, then add 2 minced garlic cloves and your dried herbs, sautéing for about one more minute until fragrant.
Step 3: Simmer the Soup
Pour in 4 more cups of chicken broth to the sautéed vegetables, then add the previously cooked wild rice and 2 cups of shredded cooked chicken. Bring the soup to a gentle boil, then reduce the heat and cover. Let the mixture simmer for 30 minutes, stirring occasionally to blend the flavors of your comforting Autumn Wild Rice Soup while the vegetables become tender and the flavors meld together beautifully.
Step 4: Finishing Touches
After simmering, stir in one cup of heavy cream (or coconut milk for a dairy-free alternative) and ¼ cup of dry sherry, if desired. Season the soup with salt and pepper to taste, stirring gently to combine everything. Allow the soup to heat through for about 5 more minutes on low heat, ensuring it’s warmed but not boiling, resulting in a rich and creamy Autumn Wild Rice Soup that’s ready for serving.
Step 5: Serving
Ladle the hearty Autumn Wild Rice Soup into bowls, and if desired, garnish with chopped fresh parsley, toasted pecans, or walnuts for an added crunch. For an extra layer of flavor, sprinkle grated Parmesan cheese on top. Serve the soup immediately while warm, alongside crusty bread or a fresh salad for a comforting and nourishing meal during the cool autumn evenings.
Autumn Wild Rice Soup Variations
Feel free to get creative with this comforting recipe and customize it to your taste!
- Dairy-Free: Swap heavy cream for coconut milk to create a rich, creamy texture without dairy.
- Protein-Packed: Use chickpeas or lentils instead of chicken for a hearty, plant-based alternative. They add both texture and protein!
- Extra Veggies: Toss in diced sweet potatoes or fresh kale for additional nutrition and vibrant color that perfectly complements the earthy flavors.
- Hearty Grains: Substitute wild rice with quinoa or barley for a different texture and flavor profile. Both options make a delightful twist!
- Spice It Up: Add a pinch of smoked paprika or cayenne pepper to increase the soup’s warmth and depth; it’s perfect for those who like a kick.
- Mushroom Medley: Experiment with different mushrooms like shiitake or oyster for an umami-rich experience that elevates the dish.
- Nutty Garnish: Instead of pecans or walnuts, use toasted sunflower seeds for a crunchy, nut-free topping that everyone can enjoy.
- Herb Infusion: Swap out the dried herbs for fresh ones; a handful of basil or dill can impart a beautiful freshness for a unique flavor.
As you explore these variations, remember that comforting and warm dishes like this Chorizo Pumpkin Soup or even some cozy servings of Better Than Takeout Fried Rice can easily complement your Autumn Wild Rice Soup for a heartwarming feast!
Make Ahead Options
Preparing your Creamy Autumn Wild Rice Soup ahead of time is a breeze! You can make the base of the soup (without the cream) up to 3 days in advance and store it in the refrigerator. Simply cook the wild rice and sauté the vegetables, then combine them with the broth and shredded chicken. Allow the soup to cool completely before refrigerating it in an airtight container to maintain freshness. When you’re ready to enjoy your soup, gently reheat it on the stove, then stir in the heavy cream (or coconut milk) just before serving. This way, you’ll have a warm, comforting bowl waiting for you after a busy day!
What to Serve with Creamy Autumn Wild Rice Soup?
Imagine yourself snuggled under a warm blanket, with a bowl of rich soup in hand, perfectly complemented by these delightful pairings.
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Crusty Bread: Perfect for dipping, crusty bread adds a satisfying crunch to every mouthful of creamy soup.
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Mixed Green Salad: A refreshing salad with a zesty vinaigrette brightens the meal, balancing the soup’s warmth with freshness.
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Roasted Brussels Sprouts: These crispy, caramelized sprouts enhance the earthy flavors of the wild rice, making each bite a burst of fall essence.
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Maple-Glazed Carrots: Sweet and savory, these tender carrots bring a touch of comfort and warmth to complement your soup’s heartiness.
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Grilled Cheddar Sandwich: A gooey, melty cheddar sandwich creates a delightful contrast to the creamy soup, making for a cozy, satisfying meal experience.
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Apple Cider: Enjoy a glass of spiced apple cider alongside the soup; its tartness cuts through the richness for a refreshing sip.
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Pumpkin Chocolate Chip Muffins: For a sweet finish, these muffins add a delightful fall touch that echoes the flavors in your soup.
Pairing these delicious dishes will elevate your cozy dining experience, inviting everyone to savor the heartwarming essence of autumn.
Tips for the Best Autumn Wild Rice Soup
- Rinse Wild Rice: Always rinse wild rice before cooking to remove excess starch, which prevents a gummy texture in your soup.
- Sauté Slowly: Take your time when sautéing the vegetables; slow cooking releases their natural sweetness, enhancing the overall flavor of the Autumn Wild Rice Soup.
- Simmer Longer: Letting the soup simmer longer melds the flavors beautifully. Aim for at least 30 minutes for a richer taste, adjusting to your desired consistency.
- Creamy Texture: For a creamier soup, blend part of the mixture before adding cream; this thickens it while still retaining some texture.
- Season to Taste: Don’t forget to taste and adjust the salt and pepper toward the end; this final touch ensures the perfect balance in your comforting soup.
How to Store and Freeze Autumn Wild Rice Soup
Refrigerator: Store in an airtight container for up to 3 days. The flavors deepen as it sits, making leftovers even more delightful!
Freezer: This soup freezes beautifully for up to 2 months. Let it cool completely before transferring to a freezer-safe container.
Thawing: For best results, thaw the soup overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth if needed to achieve your desired consistency.
Autumn Wild Rice Soup Recipe FAQs
What kind of wild rice should I use?
I recommend using a high-quality wild rice blend for its nutty texture and rich flavor. Look for rice that is preferably hand-harvested; however, if you can’t find it, quinoa or barley can make great substitutes, giving your soup a different grain profile while still packing plenty of nutrients.
How should I store leftover Autumn Wild Rice Soup?
Store your soup in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool down before sealing it up to avoid condensation. The flavors may deepen as it sits, making the leftovers even more delightful!
Can I freeze this soup?
Absolutely! Your Autumn Wild Rice Soup can be frozen for up to 2 months. Allow it to cool completely, then pour it into a freezer-safe container. Be sure to leave some space at the top, as soups expand when frozen. When you’re ready to enjoy it again, thaw overnight in the fridge for optimal results.
What can I do if my soup is too thick?
If you find your soup has turned out thicker than you’d like, don’t fret! Simply add a splash of chicken broth or water while gently reheating it on the stove. Stir well and heat it through to achieve your desired consistency. It’s a quick fix that ensures every ladle remains as comforting as intended!
Is this soup suitable for gluten-free diets?
Yes, my Autumn Wild Rice Soup is naturally gluten-free! Just be mindful of the broth you use; opt for a gluten-free chicken broth or vegetable broth to keep it safe for gluten-sensitive diners. With simple swaps and fresh ingredients, you can enjoy this comforting soup worry-free.
Can I modify this recipe for my vegetarian or vegan friends?
Very! To make this soup vegetarian, substitute the chicken with chickpeas for protein, and use vegetable broth instead of chicken broth. You can also replace the heavy cream with coconut milk or a cashew cream to maintain the creaminess without dairy. This version allows everyone to enjoy the heartwarming flavors of Autumn Wild Rice Soup!
Cozy Up with Creamy Autumn Wild Rice Soup in 30 Minutes
Ingredients
Equipment
Method
- Rinse wild rice under cold water. In a saucepan, combine with chicken broth, boil, reduce heat, cover, and simmer for 45-50 minutes until tender.
- In a Dutch oven, heat olive oil, add onion, carrots, and celery and sauté for 5-7 minutes. Add mushrooms, then garlic and herbs, sauté for one more minute.
- Add chicken broth, cooked wild rice, and chicken to the vegetables. Bring to boil, reduce heat, cover, and simmer for 30 minutes.
- Stir in heavy cream and sherry, season with salt and pepper, and heat for 5 minutes on low.
- Ladle into bowls and garnish with parsley, nuts, and cheese. Serve warm with bread.
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