Autumn Harvest Chicken & Wild Rice Soup Recipe

Introduction

This Autumn Harvest Chicken & Wild Rice Soup is a perfect blend of cozy fall flavors. Packed with tender chicken, earthy wild rice, and sweet pumpkin, it makes a warming meal for chilly days. Rich and hearty, yet simple to prepare, this soup brings comfort right to your bowl.

Ingredients

• 2 Tbsp olive oil
• 3 carrots, peeled and diced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1.5 lbs chicken thighs or chicken breasts
• 1 sugar pumpkin, peeled, gutted, and chopped (about 2 cups)
• 1 cup sliced mushrooms (baby bella or white button)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme
• 2 bay leaves
• 1 cup wild rice, rinsed and soaked in water
• 6 cups vegetable broth (or chicken broth)
• 1 can white beans, drained
• ½ cup heavy cream
• Optional garnishes: croutons, roasted pumpkin seeds, extra thyme, or warm crusty bread

Instructions

1. Step 1: Prep all your vegetables by chopping carrots, celery, onion, garlic, and pumpkin. Rinse and soak the wild rice in water while you prepare the soup.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides, then cook for 4-5 minutes per side until browned. Remove chicken and set aside.
3. Step 3: In the same pot, add onion, carrots, mushrooms, and celery. Cook until softened, about 5–7 minutes.
4. Step 4: Stir in garlic, thyme, salt, pepper, bay leaves, and the drained wild rice. Mix well to coat the rice in the flavors. Return the chicken to the pot.
5. Step 5: Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
6. Step 6: Remove the chicken, shred or dice it, then add back to the pot along with pumpkin cubes and white beans. Cover and cook another 15 minutes until pumpkin is tender and rice is cooked through.
7. Step 7: Stir in the heavy cream and let simmer gently for 5 minutes. Remove bay leaves before serving.
8. Step 8: Ladle soup into bowls and garnish with croutons, roasted pumpkin seeds, or fresh thyme. Serve with warm crusty bread for dipping.

Tips & Variations

• For deeper flavor, simmer your chicken in broth first and use that broth in the soup.
• Use tri-colored carrots for a vibrant fall color in your soup.
• If you prefer a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as the wild rice absorbs more liquid; add a splash of broth or cream when reheating to loosen. This soup also freezes well—leave out the cream when freezing and add it in upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work perfectly. Just be careful not to overcook them to keep the meat tender and juicy.

Can I make this soup vegetarian?

Absolutely. Substitute the chicken with extra beans or hearty vegetables and use vegetable broth for a flavorful vegetarian version.

Autumn Harvest Chicken & Wild Rice Soup Recipe

Print Recipe

★★★★★

4.4 from 117 reviews

This Autumn Harvest Chicken & Wild Rice Soup is a comforting and hearty fall recipe that combines tender chicken, earthy wild rice, sweet pumpkin, and aromatic vegetables. It’s perfect for chilly days, offering a creamy, flavorful meal that warms you from the inside out. The soup features a delightful medley of seasonal ingredients and is finished with a splash of cream and optional garnishes like roasted pumpkin seeds or crusty bread for dipping.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tbsp olive oil
• 3 carrots, peeled and diced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1.5 lbs Chicken Thighs or Chicken Breasts
• 1 sugar pumpkin, peeled, gutted, and chopped (about 2 cups)
• 1 cup sliced mushrooms (baby bella or white button)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme
• 2 bay leaves
• 1 cup wild rice, rinsed and soaked
• 6 cups vegetable broth or chicken broth
• 1 can white beans, drained
• ½ cup heavy cream

Optional Garnishes

• Croutons
• Roasted pumpkin seeds
• Extra thyme
• Warm crusty bread on the side

Instructions

1. Prep the Vegetables and Rice: Chop all vegetables, peel and cube the sugar pumpkin, and soak wild rice in water while you prepare other ingredients.
2. Build the Soup Base: Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper on both sides, then cook chicken for 4-5 minutes per side until browned. Remove chicken and set aside. Add onion, carrots, celery, and mushrooms to the same pot and cook for 5-7 minutes until vegetables are softened.
3. Add Aromatics and Rice: Stir in garlic, thyme, salt, pepper, bay leaves, and the soaked wild rice. Mix to coat the rice with flavors, then nestle the chicken back into the pot.
4. Simmer the Soup: Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes to cook the rice and meld flavors.
5. Shred the Chicken: Remove chicken from pot and shred or dice it into bite-sized pieces.
6. Finish Cooking the Soup: Add cubed pumpkin, drained white beans, and shredded chicken back to the pot. Cover and cook for another 15 minutes until pumpkin is tender and rice is fully cooked. Test rice for doneness and cook longer if needed.
7. Add Cream and Simmer: Stir in heavy cream and simmer on low heat for 5 minutes. Remove bay leaves before serving.
8. Serve: Ladle soup into bowls and garnish with roasted pumpkin seeds, croutons, or fresh thyme. Serve with warm crusty bread for dipping if desired.

Notes

• For deeper flavor, cook chicken in broth first and use that broth for the soup.
• Soup thickens when refrigerated; add broth or cream when reheating to loosen.
• This soup freezes well; add cream only when reheating.
• Tri-colored carrots add visual appeal but any carrots work well.

Keywords: autumn soup, chicken and wild rice soup, pumpkin soup, fall recipes, creamy chicken soup, hearty soup, seasonal soup