So, you want a soup that tastes like fall in a bowl but doesn’t involve roasting a pumpkin for three hours? This Chicken Wild Rice Soup with Autumn Veggies is exactly that—cozy, hearty, and comforting, but without requiring you to quit your job to make it. Bonus: it reheats like a champ, so lunch tomorrow is already sorted.
Why This Recipe is Awesome
- Cozy vibes. This soup basically gives you a sweater hug.
- Filling but not heavy. Wild rice and chicken keep you full, while veggies keep things light-ish.
- One pot wonder. Because no one needs a stack of dishes on a Tuesday night.
- Autumn in a spoon. Carrots, celery, mushrooms—basically, if a farmer’s market fell into your pot, this would be the result.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 cup uncooked wild rice (the real stuff, not instant)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup heavy cream or half-and-half (optional, but adds richness)
- Fresh parsley for garnish
Step-by-Step Instructions
- Heat the base. In a large pot, heat oil or butter. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the flavor crew. Toss in garlic and mushrooms. Stir for another 2–3 minutes.
- Rice time. Stir in wild rice, thyme, sage, and bay leaf. Let it mingle with the veggies for a minute.
- Broth bath. Pour in chicken broth. Bring to a boil, then lower heat and simmer for 45–50 minutes, or until rice is tender.
- Add the chicken. Stir in shredded chicken. Let it heat through for 5 minutes.
- Optional creaminess. Stir in cream or half-and-half if you want that extra cozy vibe.
- Finish strong. Remove bay leaf, season with salt and pepper, and garnish with parsley. Serve hot.
Common Mistakes to Avoid
- Using instant rice. It’ll turn mushy before you even sit down. Go for real wild rice.
- Forgetting the bay leaf. It seems small, but it adds a subtle depth of flavor.
- Adding cream too early. It can curdle if boiled too long. Add at the end for silky perfection.
- Skipping mushrooms. They add an earthy kick—don’t cheat yourself.
Alternatives & Substitutions
- Chicken. Swap with turkey (hello, Thanksgiving leftovers).
- Rice. Can’t find wild rice? A brown rice blend works, but adjust cooking time.
- Cream. Keep it dairy-free by using coconut milk—it’s surprisingly tasty.
- Veggies. Add kale, parsnips, or sweet potatoes if you’re feeling adventurous.
FAQ (Frequently Asked Questions)
Can I make this ahead of time? Absolutely—just leave out the cream until reheating.
Does it freeze well? Yes, but again, skip the cream before freezing. Add it fresh after thawing.
How do I thicken the soup? Mash some of the rice and veggies with a spoon, or stir in a cornstarch slurry.
Can I use raw chicken instead of cooked? Sure—just add it when you add the broth and let it cook through as the rice cooks. Shred it before serving.
What if I want it spicier? Add a pinch of red pepper flakes or cayenne to wake it up.
Do I need fresh herbs? Not at all—dried thyme and sage work perfectly. Fresh parsley is optional, but it does look fancy.
Final Thoughts
This Chicken Wild Rice Soup with Autumn Veggies is the ultimate comfort food—hearty, nourishing, and packed with fall flavors. It’s the kind of soup you’ll want to curl up with on a chilly evening, preferably with a blanket and maybe a slice of crusty bread.
Make a big pot, share it with friends, or hoard it all for yourself. Either way, you’re winning at dinner tonight.