Fall Chicken and Wild Rice Soup: A Cozy, Hearty Classic for Crisp Days

As the days grow shorter and the air takes on that crisp, woodsy chill, our appetites begin to shift. We crave warmth. We seek out depth, comfort, and something that feeds more than just our hunger. Enter Fall Chicken and Wild Rice Soup—a deeply nourishing, soul-warming bowl that captures the essence of autumn in every spoonful.

This is not your average chicken soup. It’s heartier. Earthier. More complex. With tender pieces of chicken, nutty wild rice, aromatic vegetables, and a creamy, herb-infused broth, this dish wraps you in a kind of culinary sweater—warm, soft, and undeniably comforting. It’s a celebration of fall’s most beloved flavors: savory herbs like thyme and rosemary, seasonal vegetables like carrots and celery, and the subtle, almost woodsy bite of wild rice. It’s a soup that satisfies on cool nights and restores after long days.

Chicken and rice soup has long been a staple across cuisines, but the use of wild rice elevates this version into something unique—rustic, slightly chewy, and naturally gluten-free. Wild rice, technically not a rice but a seed, is native to North America and has been harvested for centuries by Indigenous communities. Its deep, earthy character is a perfect match for the cozy tones of fall, and it adds texture and nutrition that white rice simply cannot replicate.

The addition of cream—or, in some variations, a dairy-free alternative—lends this soup a rich, velvety mouthfeel without overpowering the natural flavors of the ingredients. Each bite balances savory and sweet, soft and chewy, warm and bright, with occasional pops of fresh herbs or a squeeze of lemon to keep things lively.

But what truly makes Fall Chicken and Wild Rice Soup special is its flexibility. It’s easy to prepare on a Sunday afternoon and just as easy to reheat throughout a busy week. It’s a one-pot wonder that welcomes additions like mushrooms, kale, sweet potatoes, or even a pinch of nutmeg. It’s freezer-friendly, meal-prep-friendly, and family-approved.

This article will guide you through every aspect of making the ultimate version of this seasonal classic. We’ll dive deep into the ingredients that make it shine, offer detailed step-by-step cooking instructions, explore dietary variations (gluten-free, dairy-free, low-sodium), and suggest creative ways to serve and store the soup. Whether you’re a seasoned home cook or simply seeking a cozy kitchen project on a rainy Sunday, this guide is built to help you succeed.

More than just a recipe, this is an invitation to slow down, savor the season, and reconnect with the kind of cooking that warms you from the inside out.

So grab a heavy-bottomed pot, tie on your apron, and let’s make the kind of soup that makes you wish fall could last just a little bit longer.

Step-by-Step Instructions: Fall Chicken and Wild Rice Soup

This soup is a harmonious blend of tender chicken, nutty wild rice, aromatic vegetables, and savory herbs simmered into a rich, comforting broth. Follow these steps carefully to develop deep flavor and perfect texture.

Step 1: Prepare Your Ingredients

What You’ll Need:

• 1.5 to 2 lbs (680–900g) boneless, skinless chicken thighs or breasts

• 1 cup wild rice (rinsed and drained)

• 3 medium carrots, peeled and diced

• 3 celery stalks, diced

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 8 cups low-sodium chicken broth (homemade or store-bought)

• 2 tablespoons olive oil or unsalted butter

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

• ½ cup heavy cream or half-and-half (optional, for richness)

• Fresh parsley or thyme for garnish

• Juice of half a lemon (optional, to brighten the soup)

Step 2: Rinse and Soak the Wild Rice

Wild rice requires a bit of preparation before cooking.

1. Place 1 cup of wild rice in a fine-mesh sieve and rinse under cold running water for about 30 seconds to remove any dust or debris.

2. Optional: Soak the rice in cold water for 30 minutes to 1 hour to reduce cooking time and improve texture. Drain before adding to the soup.

Pro Tip: Wild rice can take anywhere from 45 minutes to 1 hour to become tender, so soaking helps speed up the process.

Step 3: Prepare the Chicken

The chicken can be cooked in the soup or prepared separately and shredded.

1. If Using Chicken Thighs: Trim any excess fat and cut into bite-sized pieces or keep whole for poaching and shredding later.

2. If Using Chicken Breasts: Trim and cut into 1-inch chunks or keep whole to shred after cooking.

Note: Thighs tend to stay juicier and more tender, while breasts are leaner but can dry out if overcooked.

Step 4: Sauté the Aromatics

Developing flavor early is key.

1. Heat 2 tablespoons of olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium heat.

2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5–7 minutes, until the vegetables soften and the onion becomes translucent.

3. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.

Step 5: Add Herbs and Seasoning

1. Stir in the dried thyme, rosemary, and bay leaves to the softened vegetables. Cook for 1–2 minutes to release their aromas.

2. Season with a pinch of salt and black pepper.

Step 6: Add Broth and Wild Rice

1. Pour in the 8 cups of chicken broth and bring the mixture to a boil.

2. Add the rinsed (and soaked, if applicable) wild rice.

3. Reduce heat to a simmer, cover, and cook for 40 minutes, stirring occasionally.

Tip: If the broth level drops too low during cooking, add a little water or more broth to keep the rice submerged.

Step 7: Add Chicken

Depending on how you prefer, add chicken at this stage:

• For chunks: Add the diced chicken directly into the pot after 40 minutes of rice cooking. Simmer for another 15–20 minutes, until chicken is cooked through and rice is tender.

• For whole pieces: Add whole chicken breasts or thighs and simmer until cooked through (about 20 minutes), then remove chicken, shred it with forks, and return to the pot.

Step 8: Check Wild Rice and Chicken for Doneness

The wild rice should be tender yet slightly chewy. Chicken should reach an internal temperature of 165°F (74°C) and be fully opaque inside.

Step 9: Optional – Add Cream for Richness

1. Reduce heat to low. Slowly stir in ½ cup heavy cream or half-and-half for a creamy texture and rich flavor.

2. Heat through gently—do not boil once cream is added to prevent curdling.

3. Adjust salt and pepper to taste.

Step 10: Final Flavor Adjustments

1. Remove bay leaves.

2. Taste and adjust seasoning—add more salt, pepper, or herbs if desired.

3. For brightness, stir in a squeeze of fresh lemon juice.

Step 11: Serve and Garnish

Ladle hot soup into bowls and garnish with chopped fresh parsley or thyme. Serve with crusty bread or a simple green salad for a full autumn meal.