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Autumn wild rice soup with chicken, mushrooms, vegetables, and creamy herb broth in a ceramic bowl

Autumn Wild Rice Soup with Chicken and Mushrooms

Autumn Wild Rice Soup with Chicken and Mushrooms is a hearty, creamy soup with tender wild rice, savory flavors, and a comforting texture. It is a cozy choice for cool days, family meals, or gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Soup
  • 1 cup wild rice, rinsed
  • 8 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz / 225 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 chopped parsley
  • Salt and pepper to taste
  • 1/4 cup dry sherry, optional
Toppings
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup Parmesan cheese, optional

Method
 

Preparation
  1. Rinse the wild rice with cold water, then cook it in a saucepan with 4 cups of chicken broth. Bring to a boil, lower the heat, cover, and simmer for 45–50 minutes until tender.
Cooking
  1. Warm olive oil in a large soup pot over medium heat, then sauté the onion, carrots, and celery for 5–7 minutes until softened.
  2. Add the sliced cremini mushrooms and cook with the vegetables until tender and browned.
  3. Mix in the garlic, thyme, sage, rosemary, and red pepper flakes, cooking for about 1 minute until aromatic.
  4. Pour in the remaining chicken broth, then add the cooked wild rice and shredded chicken. Simmer the soup gently for 30 minutes.
  5. Lower the heat and stir in the heavy cream or coconut milk, parsley, and optional dry sherry. Season with salt and pepper.
  6. Make sure the cooked chicken added to the soup reaches 165°F / 74°C before serving.
Serving
  1. Serve the soup warm with toasted pecans or walnuts, optional Parmesan cheese, and additional parsley on top.

Notes

Cook the wild rice separately to help preserve its texture and keep the soup from becoming overly thick.