Creamy Autumn Wild Rice Soup Recipe with Chicken and Mushrooms

August 9, 2026

Creamy Autumn Wild Rice Soup Recipe

This Creamy Autumn Wild Rice Soup is loaded with tender chicken, nutty wild rice, mushrooms, carrots, celery, and herbs in a rich, creamy broth. It’s hearty enough for dinner but still packed with vegetables, making it perfect for chilly fall evenings, cold winter days, or using up leftover chicken or turkey.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8

Ingredients

For the Soup

2 tablespoons butter

1 tablespoon olive oil

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

2 celery stalks, diced

8 ounces baby bella mushrooms, sliced

4 cloves garlic, minced

1 cup uncooked wild rice blend

6 cups chicken broth

2 cups cooked shredded chicken

1 teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon rubbed sage

½ teaspoon dried parsley

½ teaspoon black pepper

½ teaspoon salt, plus more to taste

1 bay leaf

For the Creamy Broth

3 tablespoons butter

¼ cup all-purpose flour

1½ cups whole milk

½ cup heavy cream

½ cup freshly grated Parmesan cheese

Optional Garnishes

Fresh parsley

Fresh thyme

Cracked black pepper

Parmesan cheese

Toasted pecans

Crusty bread for serving

How to Make Autumn Wild Rice Soup

1. Sauté the Vegetables

Heat 2 tablespoons butter and the olive oil in a large Dutch oven over medium heat.

Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally.

Add the sliced mushrooms and continue cooking for another 5–7 minutes, until they've softened and begun to brown.

Stir in the garlic and cook for about 30 seconds.

2. Add the Wild Rice

Add the wild rice blend to the pot along with the chicken broth.

Stir in the thyme, rosemary, sage, parsley, salt, and black pepper. Add the bay leaf.

Bring everything to a boil.

Reduce the heat to low, cover, and simmer for approximately 35–45 minutes, or until the wild rice is tender.

Cooking time can vary considerably depending on the wild rice blend you're using, so check the package directions as well.

3. Add the Chicken

Once the rice is nearly tender, stir in the shredded chicken.

Let it simmer for another 5 minutes while you prepare the creamy base.

Rotisserie chicken works especially well here because it makes the recipe much faster.

4. Make the Cream Sauce

Melt 3 tablespoons of butter in a separate saucepan over medium-low heat.

Whisk in the flour and cook for about 1 minute.

Slowly pour in the milk while continuously whisking.

Add the heavy cream and continue cooking for several minutes until the mixture begins to thicken.

Reduce the heat and stir in the Parmesan until melted.

5. Make the Soup Creamy

Remove the bay leaf from the soup.

Slowly pour the cream mixture into the Dutch oven while stirring.

Simmer over low heat for another 5–10 minutes until the broth becomes rich and creamy.

Don't allow the soup to rapidly boil once you've added the dairy.

Taste and adjust the salt, pepper, or herbs as needed.

What Makes This an “Autumn” Wild Rice Soup?

The combination of wild rice, mushrooms, carrots, rosemary, thyme, and sage gives this soup the earthy, savory flavors associated with fall cooking.

You can make it even more autumn-inspired by adding ingredients such as:

Diced sweet potato

Butternut squash

Fresh kale

Baby spinach

Toasted pecans

Dried cranberries

I wouldn't add all of these at once. One or two additions are enough to give the soup another layer of fall flavor without making it overly busy.

Make It With Thanksgiving Turkey

This recipe is perfect for leftover Thanksgiving turkey.

Simply substitute 2 cups of shredded cooked turkey for the chicken. Because the turkey is already cooked, add it toward the end just as you would the chicken.

It turns Thanksgiving leftovers into an entirely different meal.

Tips for the Best Wild Rice Soup

Don't overcook the rice. Wild rice should be tender but still have some texture.

Brown the mushrooms. Give them enough time in the pan to develop color before adding the broth. This creates much more flavor.

Use fresh Parmesan. It melts more smoothly into the creamy broth than pre-shredded Parmesan.

Add the cream near the end. This helps prevent the dairy from separating during the longer rice cooking time.

Expect leftovers to thicken. Wild rice continues absorbing liquid as the soup sits.

What to Serve With Autumn Wild Rice Soup

This soup is hearty enough to be a complete meal, but it's especially good with:

Warm sourdough bread

Garlic bread

Buttermilk biscuits

Dinner rolls

Grilled cheese

Apple walnut salad

Roasted vegetables

For a cozy fall dinner, serve it with warm crusty bread and an apple or cranberry salad.

How to Store It

Allow the soup to cool and transfer it to an airtight container.

Store in the refrigerator for up to 4 days.

The wild rice will continue absorbing broth, so the soup will probably be much thicker the next day. Add a splash of chicken broth or milk while reheating until it reaches your preferred consistency.

Can You Freeze Creamy Wild Rice Soup?

You can, but dairy-based soups sometimes separate after freezing.

For the best results, prepare the soup through the chicken and rice stage and freeze it before adding the creamy mixture.

Freeze for up to 3 months. Thaw overnight, reheat on the stove, and prepare the cream sauce fresh before serving.

Frequently Asked Questions

Can I use regular rice instead of wild rice?

Yes, but you'll need to adjust the cooking time. White rice cooks much faster than wild rice and won't provide the same chewy, nutty texture.

Can I make this vegetarian?

Yes. Leave out the chicken and replace the chicken broth with vegetable broth. Add extra mushrooms, white beans, or chickpeas if you want more substance.

Can I make it in a slow cooker?

Yes. Add the vegetables, wild rice, broth, herbs, and seasonings to the slow cooker. Cook on low until the rice is tender, then add the cooked chicken and freshly prepared cream mixture near the end.