Chicken and Wild Rice Autumn Soup is everything we crave when the weather turns cool comforting, nourishing, and packed with flavor. Whether you’re looking for a cozy dinner to unwind or a make-ahead meal to warm up your week, this soup delivers. With tender chicken, nutty wild rice, seasonal veggies, and aromatic herbs, it’s a fall classic you’ll return to again and again. This guide shares the story behind the recipe, essential tips, and everything you need to bring it to life in your own kitchen.
Table of Contents
Table of Contents
A Cozy Autumn Classic: Chicken and Wild Rice Soup From the Heart
The Comfort Food That Started It All
Hi, I’m Emily. Some of my warmest childhood memories come from standing on tiptoes beside my grandmother’s stove while the windows fogged with steam. She’d simmer soup that felt like magic simple ingredients transformed into something deeply comforting. Years later, this chicken and wild rice autumn soup became my version of her “soul in a bowl.”
It started on a chilly October evening when I was craving something cozy but didn’t want anything too heavy. I had leftover roast chicken, a scoop of wild rice, and fresh thyme. What came together was something I never expected to become such a staple in my kitchen.
The moment I tasted it earthy rice, savory broth, soft carrots I knew this recipe would stay with me. And now, it’s yours too.
Print
Chicken and Wild Rice Autumn Soup – Comfort in Every Spoonful
- Total Time: 55 minutes
- Yield: 4 servings
Description
A creamy, cozy fall soup made with tender chicken, hearty wild rice, and seasonal vegetables. Perfect for chilly days and meal prep!
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 lb chicken breasts or thighs
6 cups low-sodium chicken broth
3/4 cup wild rice, rinsed
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional)
Instructions
1. Heat oil in a large pot. Add onion, carrot, and celery. Sauté until soft.
2. Stir in garlic and cook for 1 minute.
3. Add chicken, broth, rice, bay leaf, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 40–45 minutes.
5. Remove chicken, shred it, and return to pot.
6. Stir in cream if using. Simmer 5 more minutes.
7. Remove bay leaf, taste, and adjust seasoning. Serve warm.
Notes
You can use rotisserie or leftover cooked chicken to save time.
For dairy-free, use coconut milk or skip the cream entirely.
To freeze, store without the rice and cream and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why This Soup Belongs in Every Autumn Kitchen
There’s a reason chicken and wild rice soup trends every fall. It brings everything we love about the season into one pot: warmth, texture, and a hint of nostalgia. This soup is incredibly easy to prepare, even on a busy weeknight, and flexible enough to adapt based on what you have on hand.
With its mix of protein, fiber, and whole ingredients, it fills you up without feeling heavy. The rice adds a nutty bite that holds up beautifully even after freezing and reheating. If you’re already a fan of Pumpkin Chicken Soup with Herbs, this version will become your go-to.
Ingredients & Smart Swaps for Chicken and Wild Rice Autumn Soup
Essential Ingredients That Build Flavor
Making a great chicken and wild rice autumn soup starts with simple, wholesome ingredients. Each element brings something special to the bowl from depth of flavor to hearty texture. Here’s what you’ll need:
- Chicken – You can use boneless skinless chicken breasts, thighs, or even rotisserie chicken for convenience. Thighs give the richest flavor.
- Wild rice – Unlike white rice, wild rice has a nutty, earthy bite and holds up well in soup. It doesn’t turn mushy and adds fiber.
- Carrots and celery – Classic soup veggies that bring natural sweetness and crunch.
- Onion and garlic – These aromatics are the base of nearly every cozy soup and build rich flavor from the start.
- Low-sodium chicken broth – Use homemade or store-bought. This is the liquid backbone of the dish.
- Bay leaf and dried thyme – Essential autumn herbs that make the soup smell like fall in a bowl.
- Cream or milk (optional) – For a creamy touch, stir in a splash of half-and-half or full-fat coconut milk at the end.
This mix creates a hearty and nourishing soup that’s ideal for cold days. The best part? Most of these ingredients are pantry staples you already have on hand.
Smart Swaps to Fit Your Schedule and Diet
Need this soup to fit into your weeknight chaos? Here are easy swaps and time-saving tricks:
- Use leftover or rotisserie chicken to skip the browning step and cut your cooking time in half.
- Swap wild rice with a wild rice blend or even brown rice just adjust the cooking time and monitor for texture.
- Make it dairy-free by omitting cream or using unsweetened coconut milk for richness without lactose.
- Toss in frozen chopped veggies if you’re short on prep time. Frozen mirepoix is a huge time-saver.
- Add mushrooms for an extra layer of umami flavor and a more filling vegetarian version (just skip the chicken and use veggie broth).
This soup adapts easily to dietary needs and whatever’s in your fridge. Whether you’re cooking for one or feeding a full table, it scales beautifully and always tastes like home.
How to Make Chicken and Wild Rice Autumn Soup Step-by-Step
Step-by-Step Instructions for Cozy Perfection
Cooking chicken and wild rice autumn soup is all about layering flavors and letting simple ingredients shine. Whether you’re a beginner or a seasoned cook, this method is easy to follow and yields amazing results.
1. Sauté the base:
In a large soup pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant. Stir in the garlic and cook for another minute.
2. Add the chicken:
If you’re using raw chicken breasts or thighs, nestle them into the sautéed veggies. If using cooked or rotisserie chicken, hold off and add it later.
3. Pour in broth and season:
Add the chicken broth, thyme, bay leaf, salt, and pepper. Bring everything to a gentle boil.
4. Stir in the wild rice:
Add rinsed wild rice to the pot. Reduce the heat to low, cover, and simmer for 40–45 minutes. If you’re using pre-cooked rice, wait until the last 10 minutes to stir it in.
5. Shred the chicken (if raw):
Once the chicken is cooked through, remove it, shred it with two forks, and return it to the pot.
6. Make it creamy (optional):
Stir in half a cup of cream, milk, or coconut milk for a silky finish. Let it warm through before serving.
7. Adjust seasoning:
Taste the soup and adjust salt and pepper if needed. Remove the bay leaf before serving.
Tips to Keep Wild Rice from Getting Mushy
Wild rice is known for holding its structure, but it can still turn too soft if overcooked. Here’s how to get it just right:
- Rinse wild rice before cooking to remove excess starch.
- Cook separately if you’re making the soup ahead of time. Add the rice when reheating so it stays firm.
- Stir in later if using pre-cooked or leftover rice. Let it simmer only for 10–15 minutes before serving.
- Avoid over-simmering after rice is fully cooked this helps retain the soup’s texture and balance.
Remember, wild rice continues to absorb liquid as it sits, so it’s perfectly normal for leftovers to thicken. Just add a splash of broth or water when reheating.
Serving, Storing & Variations of Chicken and Wild Rice Autumn Soup
How to Serve This Cozy Soup Like a Pro
Once your chicken and wild rice autumn soup is simmered to perfection, serving it well makes all the difference. Presentation and pairing can elevate this rustic meal into something you’ll proudly serve to guests or just treat yourself right.
Spoon the soup into deep bowls and garnish with:
- A sprinkle of fresh thyme or chopped parsley
- A swirl of cream or coconut milk
- Cracked black pepper or red pepper flakes for heat
Pairings that work beautifully:
- Crusty sourdough or herbed focaccia
- A crisp apple and walnut salad
- Warm apple cider or a glass of chilled white wine
On busy nights, we often pair it with something simple like garlic toast. On cozy weekends, it becomes part of a full fall dinner.
How to Store, Freeze & Reheat Without Losing Texture
One of the best things about chicken and wild rice autumn soup is that it stores and freezes well perfect for meal prep or chilly days when you need something ready to heat and serve.
Storage tips:
- Let the soup cool completely before transferring it to an airtight container.
- Refrigerate for up to 4 days.
- Wild rice will continue to absorb liquid, so expect a thicker consistency the next day.
Freezer tips:
- For best results, freeze the soup without cream and without the rice. Add those fresh when reheating.
- Store in freezer-safe containers for up to 3 months.
Reheating:
- Warm gently over medium heat on the stove, stirring occasionally.
- Add a splash of broth or water if it’s too thick.
- Avoid boiling to keep chicken tender and rice from overcooking.
for more recipes follow me in pinterest
Conclusion: A Bowl of Autumn Comfort You’ll Crave Again and Again
Whether you’re sipping it solo under a blanket or serving it to your family around a warm dinner table, this chicken and wild rice autumn soup brings more than nourishment—it brings comfort, tradition, and the heart of fall to your bowl. It’s simple enough for a weeknight, yet special enough for guests. And once you’ve made it, don’t be surprised if it becomes your go-to cold-weather favorite.
So pull out your biggest pot, grab that wild rice, and let the aroma of simmering herbs fill your home. You’re not just making soup you’re making memories.