I love Fall Chicken and Wild Rice Soup because it combines rich, savory flavors with wholesome ingredients. The chicken becomes tender, the wild rice adds a pleasantly chewy texture, and the vegetables create a naturally sweet and flavorful base. I especially enjoy the combination of thyme, rosemary, and garlic in the creamy broth.
I also appreciate how convenient this soup is to prepare. I can make everything in one large pot, and most of the cooking time involves gentle simmering. I often prepare a generous batch so I have delicious leftovers for lunch during the week.
Another reason I enjoy this recipe is its versatility. I can add butternut squash, mushrooms, kale, or other seasonal vegetables depending on what I have available. I also like adjusting the creaminess to make the soup lighter or richer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Wild rice blend
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Olive oil
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Unsalted butter
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Yellow onion
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Carrots
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Celery stalks
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Garlic cloves
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Butternut squash
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Cremini mushrooms, optional
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Chicken broth
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Heavy cream
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All-purpose flour
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Dried thyme
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Dried rosemary
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Bay leaf
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Salt
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Black pepper
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Fresh parsley
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Fresh lemon juice, optional
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Baby spinach or kale, optional
I prefer using a wild rice blend because it creates a delicious combination of chewy grains and tender rice. I also like adding butternut squash for a subtle sweetness that makes the soup especially comforting during autumn.
Directions
I start by preparing the vegetables. I finely chop the onion, slice the carrots and celery, mince the garlic, and peel and cube the butternut squash into small, evenly sized pieces.
Next, I cut the chicken into large pieces if necessary and season it lightly with salt and black pepper.
I heat olive oil and a little butter in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Once the butter has melted, I add the chopped onion, carrots, and celery.
I cook the vegetables for approximately 5 to 7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.
Next, I add the minced garlic and cook for another 30 seconds until fragrant.
If I’m using mushrooms, I add them at this stage and cook until they begin releasing their moisture.
I sprinkle the dried thyme and rosemary over the vegetables and stir gently to release their aroma.
Next, I add the rinsed wild rice blend to the pot.
I pour in the chicken broth and stir everything together.
I add the bay leaf and bring the mixture to a gentle boil.
Once the broth begins boiling, I reduce the heat to low and add the chicken pieces.
I cover the pot partially and allow the soup to simmer gently for approximately 25 minutes.
Next, I add the cubed butternut squash and continue cooking for another 15 to 25 minutes, or until the wild rice is tender and the squash is soft.
I check the chicken with a meat thermometer and make sure it reaches an internal temperature of 165°F (74°C).
When the chicken is fully cooked, I carefully remove it from the pot and transfer it to a cutting board.
I let it rest briefly before shredding it into bite-sized pieces using two forks.
I return the shredded chicken to the soup and stir gently.
To create a creamy broth, I melt a little additional butter in a separate saucepan over medium-low heat.
I whisk in the all-purpose flour and cook for approximately 1 to 2 minutes until a smooth paste forms.
Next, I gradually whisk in some warm broth from the soup pot, stirring continuously until the mixture becomes smooth and slightly thickened.
I pour this mixture back into the soup and stir well.
I reduce the heat to low and slowly add the heavy cream.
I gently simmer the soup for another 5 minutes, stirring occasionally, until the broth becomes creamy and the flavors are well combined.
I avoid boiling the soup vigorously after adding the cream because I want the texture to remain smooth.
If I’m adding baby spinach or chopped kale, I stir it into the soup during the final few minutes of cooking.
I remove the bay leaf and taste the soup, adjusting the salt and black pepper as needed.
When I want a slightly brighter flavor, I add a small squeeze of fresh lemon juice.
Finally, I sprinkle freshly chopped parsley over the soup and serve it warm.
I especially enjoy pairing this hearty soup with crusty bread or warm homemade dinner rolls.
Servings and Timing
I usually prepare approximately 6 hearty servings from one large pot of Fall Chicken and Wild Rice Soup.
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Prep time: 20 minutes
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Cook time: 55–70 minutes
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Total time: About 1 hour 15 minutes to 1 hour 30 minutes
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Servings: 6
Variations
For Creamy Mushroom Chicken and Wild Rice Soup, I add extra sliced cremini mushrooms while sautéing the vegetables. I love how the mushrooms create a deeper, earthy flavor that complements the wild rice.
When I want a lighter soup, I replace the heavy cream with whole milk or half-and-half. I find that the broth remains creamy while feeling less rich.
For an Extra Vegetable Harvest Soup, I add diced sweet potatoes, chopped kale, or additional butternut squash. I enjoy the variety of colors and textures these vegetables bring.
I sometimes use leftover roasted chicken or rotisserie chicken to save time. I add the cooked chicken near the end of simmering so it warms through without becoming dry.
For a dairy-free version, I replace the butter with olive oil and use an unsweetened, neutral-flavored plant-based cream. I find that oat-based cooking cream can create a pleasant texture without overpowering the herbs.
When I want a more herb-forward flavor, I add fresh thyme and rosemary instead of dried herbs. I enjoy the fragrant aroma they bring to the soup.
Storage/Reheating
I allow leftover Fall Chicken and Wild Rice Soup to cool slightly before transferring it to airtight containers. I refrigerate it within 2 hours of cooking.
I store the soup in the refrigerator for up to 3 to 4 days.
I find that the wild rice continues absorbing liquid as the soup rests, so the broth may become thicker after refrigeration.
When I want to reheat the soup, I transfer it to a saucepan over medium-low heat and stir occasionally until it is thoroughly heated.
I add a splash of chicken broth or water to loosen the consistency if needed.
For microwave reheating, I place an individual serving in a microwave-safe bowl and heat it in short intervals, stirring between each interval.
I can freeze the soup for up to 2 months, although I prefer freezing it before adding the cream because dairy-based soups may separate after thawing.
I thaw frozen soup overnight in the refrigerator, reheat it gently, and add the cream once the soup is warm.
FAQs
Can I use regular rice instead of wild rice?
Yes. I can replace wild rice with brown rice or another suitable rice variety. I adjust the cooking time and liquid as needed because different types of rice absorb broth and soften at different rates.
Can I make Fall Chicken and Wild Rice Soup in a slow cooker?
Absolutely. I can add the chicken, wild rice, vegetables, herbs, and broth to a slow cooker and cook on low for approximately 6 to 7 hours, or until the chicken and rice are tender. I shred the chicken and stir in the thickening mixture and cream near the end.
Why is my wild rice still hard?
I find that wild rice can take longer to cook than white rice, especially when using a blend containing whole wild rice grains. I continue simmering the soup and add extra broth if needed until the grains reach the texture I prefer.
Can I make this soup ahead of time?
Yes. I often prepare this soup a day before serving because the flavors develop beautifully overnight. I refrigerate it in an airtight container and add extra broth while reheating if the rice has absorbed too much liquid.
Can I make Fall Chicken and Wild Rice Soup without cream?
Yes. I can leave out the heavy cream for a broth-based version. I sometimes thicken the soup slightly by blending a small portion of the cooked vegetables and broth, then stirring the mixture back into the pot.
Conclusion
Fall Chicken and Wild Rice Soup is a hearty, creamy, and comforting meal filled with tender chicken, wholesome wild rice, seasonal vegetables, and fragrant herbs. I love its rich flavor, satisfying texture, and simple one-pot preparation. It’s one of my favorite homemade soups for cozy autumn evenings and delicious make-ahead meals.
