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Cozy Fall Harvest Chicken and Wild Rice Soup

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A creamy, savory soup made with tender chicken, nutty wild rice, and earthy mushrooms, perfect for crisp autumn evenings. This one-pot wonder is easy to make and delivers deep, comforting flavor without hours of babysitting.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon salt (fine sea salt), plus more to taste
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup half-and-half
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: 1/4 cup dry white wine (like Sauvignon Blanc)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  2. Add the sliced mushrooms to the pot. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
  3. Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant. If using white wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it cook for 2 minutes until mostly evaporated.
  4. Pour in the wild rice blend and the chicken broth. Stir everything together, scraping the bottom of the pot to release any stuck bits. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer.
  5. Simmer gently for 45-55 minutes, or until the wild rice is tender but still has a slight chew. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Once the rice is tender, stir in the shredded cooked chicken. Let it heat through for about 5 minutes.
  7. Reduce the heat to low and stir in the half-and-half. Let the soup warm through for another 2-3 minutes, but do not let it boil after adding the dairy.
  8. Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice if desired.
  9. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a simple side salad.

Notes

For best texture, use a wild rice blend that includes brown rice. To make dairy-free, swap butter for olive oil and use full-fat canned coconut milk instead of half-and-half. For a thicker soup, mash some cooked rice against the pot or stir in a cornstarch slurry. The soup thickens as it sits; add a splash of broth when reheating. If freezing, undercook the rice by about 10 minutes to prevent mushiness.

Nutrition

Keywords: chicken and wild rice soup, fall soup, creamy chicken soup, wild rice soup, one-pot soup, comfort food, autumn recipe

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