Name: Creamy Autumn Wild Rice Soup for Cozy Comfort on Chilly Days
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 6 cups low-sodium chicken broth (or vegetable broth); 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon dried rosemary; Pinch of red pepper flakes (optional); 2 cups cooked shredded chicken (optional); 1 cup heavy cream (or coconut milk for dairy-free); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Toasted pecans or walnuts, for garnish; Shredded Parmesan cheese, for garnish (optional)

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As the cool autumn breeze drifts through the air, I always crave something warm, hearty, and soothing. This Creamy Autumn Wild Rice Soup is my favorite dish for cozy evenings—it’s rich, rustic, and full of comforting flavors. With nutty wild rice, tender vegetables, and a creamy broth, every spoonful feels like a hug in a bowl. Whether I make it with chicken or keep it vegetarian, it never fails to warm me from the inside out.

Creamy Autumn Wild Rice Soup for Cozy Comfort on Chilly Days

Why You’ll Love This Recipe

I love how this recipe brings together everything I adore about fall: wholesome ingredients, comforting aromas, and easy preparation. The wild rice gives the soup a hearty bite, while the herbs and cream make it luxuriously rich. It’s simple to adapt with what I have in the kitchen, and it makes enough to enjoy for days. Perfect for meal prep, lazy weekends, or sharing with friends—it’s a true autumn staple.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Soup Base

Wild rice – I rinse it well before cooking to get the best texture.
Chicken broth – I like using low sodium for better flavor control.
Olive oil – Adds a smooth richness when sautéing the vegetables.
Onion – Builds a fragrant base for the soup.
Carrots – Bring natural sweetness and vibrant color.
Celery – Adds freshness and a subtle crunch.
Cremini mushrooms – Their earthy flavor gives the soup a hearty depth.
Garlic – Enhances the overall flavor beautifully.

For the Seasoning

Dried thyme, sage, and rosemary – I love how these herbs fill the kitchen with cozy aromas.
Red pepper flakes (optional) – Just a small pinch adds a gentle warmth.

For the Main Ingredients

Cooked chicken – Rotisserie chicken works perfectly; I skip it for a vegetarian version.
Heavy cream – Creates a smooth, velvety texture; I sometimes use coconut milk for a dairy-free option.

For Garnishing

Chopped fresh parsley – Adds brightness and color.
Salt and freshly ground black pepper – To season to taste.
Toasted pecans or walnuts – I enjoy the crunch they bring to each bite.
Shredded Parmesan cheese – Optional, but it adds a lovely savory note.

Directions

I begin by rinsing the wild rice under cold running water until the water runs clear, then set it aside.
In a saucepan, I bring the chicken broth to a boil, add the rice, reduce to a simmer, and cook for about 45–50 minutes until tender.
While the rice cooks, I heat olive oil in a large pot and sauté the onion, carrots, and celery for about 5–7 minutes until softened.
I stir in the mushrooms and cook them until they release their moisture and begin to brown.
I add the garlic, thyme, sage, and rosemary, stirring for about a minute to bring out their fragrance.
I pour in the remaining broth and let the soup simmer for about 10 minutes to blend the flavors.
I stir in the cooked rice and shredded chicken, letting everything warm through for a few more minutes.
I lower the heat, stir in the cream, and season with salt and pepper to taste.
I ladle the soup into bowls and finish with fresh parsley, toasted nuts, and a sprinkle of Parmesan if I want extra richness.

Servings and Timing

This recipe makes about 6 hearty servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Turkey Twist: I use leftover turkey for a post-holiday meal.
Vegan Delight: I replace the chicken with chickpeas or lentils and use vegetable broth.
Seasonal Veggie Boost: I love adding butternut squash or sweet potatoes for extra sweetness.
Smoky Depth: A pinch of smoked paprika adds a warm, rich flavor.
Citrus Lift: A little lemon zest stirred in before serving brightens everything up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze portions for up to 3 months. When reheating, I warm the soup gently on the stove, stirring occasionally and adding a splash of broth if it thickens too much. To prevent separation, I add the cream just before serving when reheating from frozen.

FAQs

How do I pick good wild rice?

I look for dark, unbroken grains with a natural sheen—they cook evenly and have the best flavor.

Can I make this soup gluten-free?

Yes, it’s naturally gluten-free! I just make sure my broth and any seasonings are certified gluten-free.

What can I serve with this soup?

I like pairing it with crusty sourdough, garlic breadsticks, or a light salad for balance.

Can I prepare it ahead of time?

Definitely. I often cook the rice and vegetables the day before, then combine them with broth and cream before serving.

How can I make the soup lighter?

I use half-and-half instead of heavy cream, or oat milk for a lighter, dairy-free option.

Conclusion

This Creamy Autumn Wild Rice Soup is one of my favorite cozy recipes for the season. It’s hearty, flavorful, and full of nourishing ingredients that make every bite comforting. I love how simple it is to prepare, yet it feels like something special every time I serve it. Whether I enjoy it alone on a quiet evening or share it with loved ones, it’s always a bowl of pure autumn comfort.