Autumn Wild Rice Soup is a nourishing dish that brings together chicken, seasonal vegetables, and wild rice in a single pot. It offers a balanced and satisfying meal, suitable for enjoying during the cooler months.

An overhead shot of a Cozy autumn wild rice soup bowl on a plate mat with a spoon beside it on a black background.

There’s something special about the way this Autumn Wild Rice soup fills the kitchen with its warm, inviting aroma as it cooks. It’s a recipe that quickly becomes a staple, not just because it uses ingredients you likely already have on hand, but also because it delivers a satisfying, balanced meal in every bowl. The combination of tender chicken, seasonal vegetables, and earthy wild rice makes it a go-to for cooler days. It often reminds me of the comforting rosa marina soup—a hearty pasta soup that’s simple yet filling, and perfect for a cozy meal on its own. This Autumn Wild Rice soup carries the same comforting vibe, making it a dish you’ll find yourself returning to again and again.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

Boneless chicken: I used chicken thighs, deboned. I choose this over chicken breast because the thighs are more tender and juicy.
Wild rice: You can use left over wild rice and if you don’t then go ahead and cook some.
Autumn squash: Use any autumn squash, I used butternut squash and I believe pumpkin will also work in this recipe.
Chicken broth: homemade chicken broth or store-bought chicken broth are perfect for this recipe. You can also use water and chicken stock cubes.
Vegetable: more veggies like carrots, celery, onion is what I used. You can add more like sweet corn, mushrooms and potatoes.
Olive oil
Seasoning: I used some paprika, ground black pepper, oregano and dried Italian herbs. You can however use your favorite spices and herbs.

How to make Cozy autumn wild rice soup

To begin, prepare the wild rice by following the package instructions. Once cooked, set it aside.

Next, prep the vegetables. Start by peeling and chopping the squash, then proceed to chop the carrot, dice the onion, and chop the celery.
In a deep saucepan, warm 2 tablespoons of olive oil over medium-high heat. Once the oil is heated, add the diced onion, chopped carrots, and celery to the pan. Sauté the vegetables, stirring occasionally, until the onion becomes slightly soft. This process typically takes around 5 minutes.

Process photo: Chopped onions, celery, and carrots sauteed with olive oil.

While the vegetables are cooking, cut the boneless chicken into bite-sized pieces. Once the vegetables are ready, add the chicken pieces to the pot. Continue to sauté for another 5 minutes, or until the chicken changes from its raw pink color to a white, cooked appearance.

Process photo: Adding chicken to the sauteed onions, celery and carrots.

After the chicken has started to cook, add the chopped squash to the pot. Pour in 2 cups of chicken broth and add any desired seasonings at this stage. For seasoning, I used a teaspoon each of paprika, oregano, ground black pepper, and a mix of dried Italian herbs. Allow the mixture to cook for 10 to 15 minutes, or until the squash is tender.

Process photo: Adding pumpkin cubes into the pot.

Once the squash is cooked, do a taste test and adjust the seasoning if needed. Then, add the pre-cooked wild rice to the soup. Reduce the heat to low and let the soup simmer for an additional 5 minutes, allowing the rice to absorb the flavors.

Process photo: Adding cooked wild rice to the pot.

Finally, remove the soup from heat. Your cozy autumn wild rice soup is now ready to be served and enjoyed.

Tips and mistakes to avoid as a beginner cook

If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
You can make this Autumn wild rice soup 100% vegetarian by omitting the chicken and also using vegetable broth to add more flavor to your colorful autumn squash soup.
Do not over cook the rice, set a timer if you need to.

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How to store left over Autumn wild rice soup

Always allow your soup to cool down to room temperature. Transfer the leftover Autumn wild rice soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat it

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm. If the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.