Cozy Autumn Wild Rice

This hearty Cozy Autumn Wild Rice Soup has become my go-to comfort meal during the chilly months. The combination of wild rice, tender vegetables, and creamy broth creates a satisfying meal that warms both body and soul. The surprising touch of dried cranberries adds delightful bursts of sweetness that elevate this soup to something truly special.

I first created this soup on a particularly cold autumn evening when I wanted something comforting but didn't want to make another trip to the grocery store. Since then, it's become a requested favorite whenever anyone in my family is feeling under the weather or when we need a meal that feels like a warm hug.

Ingredients

• Butter creates a rich foundation and helps develop flavor from the beginning
• Wild rice blend provides wonderful texture and nutty flavor make sure to use actual wild rice not just colored rice for authentic flavor
• Carrots celery and onions the classic mirepoix that forms the base of many great soups choose fresh firm vegetables for best results
• Chicken broth use homemade if possible for deeper flavor or a good quality store bought version
• Dried cranberries the secret ingredient that adds delightful tart sweetness throughout the soup look for ones without added sugar if possible
• Whole milk and half n half create the creamy texture without making the soup too heavy
• Dried herbs including rosemary sage and celery seed bring aromatic warmth essential for the cozy factor
• Chicken breasts use organic if possible for the best flavor and texture

Step-by-Step Instructions

Prep Your Ingredients

Chop all vegetables and gather ingredients before you begin cooking. This organization makes the entire process flow smoothly and reduces stress. Cube your chicken into bite-sized pieces that will be easy to eat with a spoon. Having everything ready creates a relaxed cooking experience.

Cook The Chicken

Brown the cubed chicken in your Dutch oven or soup pot until fully cooked with a light golden exterior. This initial browning creates flavor compounds that will enhance the final soup. Remove and set aside chicken while keeping all the flavorful bits in the pot.

Sauté The Aromatics

Melt butter in the same pot and add the diced onions. Cook them slowly until they become translucent and start to soften around 5 minutes. The onions will release moisture and begin to take on a slight sweetness. Add the carrots and celery next continuing to cook for another 5 minutes until they begin to soften. This layering of flavors is crucial to building depth.

Simmer The Base

Add chicken broth wild rice blend and bay leaves to the pot. Bring everything to a gentle boil then reduce to a simmer. This slow cooking allows the rice to absorb flavor while releasing its starch. Continue simmering for about 20 minutes or until you can easily bite through a carrot piece and the rice has expanded and softened.

Finish With Creaminess

Remove bay leaves and reduce heat to low. Add the remaining spices dried cranberries milk and cream stirring gently. Return the cooked chicken to the pot. The lower temperature prevents the dairy from separating. Take your time adjusting the seasoning tasting carefully to ensure the perfect balance of salt pepper and herbs.

Optional Thickening

If you prefer a more substantial texture create a roux by melting butter in a separate pan and whisking in flour. Cook this mixture for 2 minutes to remove the raw flour taste then slowly incorporate it into the soup while stirring continuously. This creates a velvety consistency that clings beautifully to each spoonful.

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The dried cranberries are truly what makes this soup unique. I discovered their potential when I accidentally dropped a few into a batch of soup I was making. The way they plumped up and released their sweet tartness created such a wonderful contrast to the savory elements that I immediately rewrote my recipe to include them permanently.

Make Ahead and Storage

This soup actually improves with time as the flavors have a chance to meld together. You can make it up to three days ahead and store in the refrigerator in an airtight container. When reheating be careful to warm gently over medium low heat to prevent the cream from separating. Stir occasionally as it warms. For longer storage this soup freezes beautifully for up to three months though I recommend freezing it before adding the dairy and then adding fresh cream when reheating for the best texture.

Substitutions and Variations

The beauty of this recipe lies in its flexibility. If you want to make it vegetarian simply swap the chicken broth for vegetable broth and replace the chicken with mushrooms or white beans for protein. Turkey works wonderfully especially leftover holiday roast turkey. For a dairy free version coconut milk creates a lovely richness though it will add a slight coconut flavor. You can also use dairy free half and half alternatives. For extra vegetables try adding mushrooms peas or even some chopped kale in the final minutes of cooking.

Serving Suggestions

This soup stands beautifully on its own but pairs wonderfully with a crusty artisan bread for dipping. A simple green salad with a light vinaigrette provides a fresh contrast to the creamy soup. For special occasions I serve this in hollowed out small round sourdough loaves which never fails to impress guests. A glass of buttery Chardonnay or crisp Pinot Grigio makes a lovely accompaniment for an adult dinner party while the kids enjoy with apple cider during family meals.

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Common Questions Answered

→ Can I use leftover turkey instead of chicken?

Yes! This soup is perfect for using leftover holiday turkey. Simply substitute an equal amount (about 1 pound) of cubed cooked turkey for the chicken. Add it at the same point in the recipe when you would add the cooked chicken.

→ Why do you snip the dried cranberries?

Snipping the dried cranberries with kitchen scissors creates smaller bites that distribute more evenly throughout the soup. This ensures you get the sweet-tart cranberry flavor in more spoonfuls and prevents having large, chewy pieces.

→ Can I make this soup ahead of time?

Absolutely! This soup actually develops even better flavor when made a day ahead. Store in the refrigerator and reheat gently on the stovetop, being careful not to boil after adding the dairy to prevent separation.

→ What can I substitute for the wild rice blend?

If you can't find wild rice blend, you can use all wild rice or create your own blend with 1/4 cup wild rice and 1/4 cup brown rice. Cooking times may vary slightly, so ensure the rice is tender before proceeding to the next step.

→ Why shouldn't I boil the soup after adding milk and cream?

Boiling dairy products at high temperatures can cause them to separate, resulting in a grainy texture. Once you've added the milk and cream, keep the soup at a gentle simmer or below to maintain its creamy consistency.

→ Can I make this soup vegetarian?

Yes! Simply omit the chicken and substitute vegetable broth for the chicken broth. You can add extra vegetables like mushrooms or butternut squash for additional heartiness and flavor.