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Cozy Fall Harvest Chicken and Wild Rice Soup

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A creamy, hearty soup made with tender wild rice, shredded chicken, and earthy mushrooms, perfect for chilly fall evenings. This comforting one-pot meal comes together in about 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups cooked chicken, shredded
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Cook the wild rice separately. Rinse 1 cup of wild rice blend under cold water in a fine-mesh strainer. In a small saucepan, combine the rinsed rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the grains have started to split open. Drain any excess liquid and set aside.
  2. Sauté the aromatics. While the rice cooks, melt 2 tablespoons of butter in your large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften.
  3. Add the mushrooms and garlic. Toss in the sliced mushrooms and cook for another 4-5 minutes until they release their liquid and start to brown around the edges. Add the minced garlic and cook for 1 more minute, stirring constantly so it doesn’t burn.
  4. Build the broth. Pour in 6 cups of chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits. Add the cooked wild rice, dried thyme, bay leaf, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
  5. Add the chicken. Stir in 3 cups of shredded cooked chicken. Let it simmer for another 5 minutes, just long enough for the chicken to warm through and absorb some of that flavorful broth.
  6. Finish with cream and herbs. Remove the bay leaf and discard it. Reduce the heat to low and slowly stir in ½ cup of heavy cream. Don’t let it boil after adding the cream. Taste and adjust seasoning.
  7. Serve and garnish. Ladle the soup into bowls and top with fresh chopped parsley. If you like a little heat, sprinkle some red pepper flakes on top.

Notes

Cook the wild rice separately to prevent it from absorbing too much broth and turning mushy. Use room temperature cream to avoid curdling. The soup tastes even better the next day as flavors meld. For a dairy-free version, swap butter for olive oil and use full-fat coconut milk instead of heavy cream. For a slow cooker version, sauté vegetables first, then cook on low for 6-8 hours, adding cooked rice and cream in the last 30 minutes.

Nutrition

Keywords: chicken and wild rice soup, fall soup, creamy chicken soup, harvest soup, comfort food, wild rice soup

Find it online: https://bakebeam.com/cozy-fall-harvest-chicken-and-wild-rice-soup-recipe/