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Autumn wild rice soup with chicken, mushrooms, carrots, celery, and creamy broth

Autumn Wild Rice Soup with Chicken, Mushrooms and Vegetables

Autumn Wild Rice Soup with Chicken, Mushrooms and Vegetables is a hearty, creamy soup with tender wild rice, savory chicken, and plenty of vegetables. It is a comforting choice for a cozy meal on a cool day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Wild Rice
  • 1 cup wild rice, rinsed
  • 8 cups low-sodium chicken broth, divided
Soup
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz / 225 g (227 g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes, optional
  • 1 cup cooked chicken, shredded
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup dry sherry, optional
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper, to taste
Garnish
  • 1/2 cup chopped pecans or walnuts, toasted
  • 1/4 cup grated Parmesan cheese, optional

Method
 

Cook the Wild Rice
  1. Place the rinsed wild rice and 4 cups of chicken broth in a medium saucepan. Bring the mixture to a boil over high heat.
  2. Lower the heat, cover the saucepan, and simmer for 45–50 minutes, until the rice is tender and the grains have split open. Add a small amount of broth if needed, then drain any excess liquid.
Build the Soup
  1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, until the vegetables soften and the onion becomes translucent.
  2. Add the sliced cremini mushrooms and continue cooking for 5–7 minutes, until tender and most of their moisture has evaporated.
  3. Stir in the garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes, if using. Cook for about 1 minute, stirring constantly, until fragrant.
  4. Add the remaining 4 cups of chicken broth along with the cooked wild rice and shredded chicken.
  5. Bring the soup to a simmer over medium heat. Reduce the heat to low, cover, and simmer for at least 30 minutes or up to 1 hour, stirring occasionally.
Finish the Soup
  1. Stir in the heavy cream or coconut milk, dry sherry if using, and chopped parsley. Season with salt and black pepper to taste.
  2. Warm the soup gently to 165°F / 74°C without allowing it to boil after the cream is added.
Serve
  1. Ladle the soup into bowls and finish with toasted pecans or walnuts and grated Parmesan cheese, if using.

Notes

For a dairy-free version, use coconut milk instead of heavy cream. When reheating leftovers, add a little broth or water if the soup has thickened.