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Bowl of soup on charger next to spoon, salt, pepper, and old bay shakers.

The Best Cozy Autumn Wild Rice Soup

Emilia Snyder
Warm up with a cozy bowl of nourishing soup in the Fall and wintertime. Made with fresh produce, this recipe is rich in vitamins, minerals, protein and fiber optimal for pregnancy and postpartum recovery.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Dinner, Lunch, Main Course, Soup
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 460 kcal


  • Slow cooker or Stock Pot


  • 10 Cups Bone Broth
  • 1 Cup Uncooked Wild Rice
  • 8 Ounces Mushrooms sliced or diced
  • 4 Cloves Garlic minced
  • 4 Ribs Celery diced
  • 4 Large Carrots diced
  • 1 White Onion diced
  • 1 Tbsp Old Bay
  • 1 Tsp Rosemary dried
  • 1 Tsp Thyme dried
  • 1 Bay Leaf
  • 1 Can Coconut Milk unsweetened (see notes)
  • 2 Cups Spinach
  • 1 Rotisserie Chicken shredded (see notes)
  • Salt and Pepper to taste


Instructions for Crockpot:

  • In a large crockpot, combine all ingredients except coconut milk, spinach and shredded chicken.
  • Cook on high for 3 hours or until the carrots are easily pierced and the wild rice is cooked through.
  • Add the coconut milk, spinach and shredded chicken then season with salt and pepper to taste.
  • Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!

Instructions for Stovetop:

  • Heat 1 tbsp olive oil in a stockpot over medium-high heat. Add onion and sauté for 5 minutes until soft. Add garlic and stir until fragrant, about 1 minute.
  • Add all remaining ingredients except the coconut milk, spinach, and shredded chicken. Stir to combine.
  • Bring to a quick boil, then reduce heat to medium-low and simmer for 30-40 minutes until the rice is tender, stirring often.
  • Add the coconut milk, spinach, and chicken.
  • Keep warm until ready to serve, remove bayleaf prior to serving, then enjoy!


  1. If you do not have coconut milk on hand and are ok with a dairy option, you may use 1 ½ cups half and half. Or you may make your own cream sauce: in a separate saucepan, melt 3 Tbsp of butter over medium-high heat. Add ¼ cup flour and continue whisking for 1 minute. Finally, add 1 ½ cups milk, whisking until smooth. Cook until the sauce simmers and thickens then remove from heat and add to the soup.
  2. Rotisserie chicken, or chicken off of the bone (bone in thigh, etc) is preferred as it will provide you with more collagen. However, if you only have chicken breasts or boneless thighs on hand, you can use these as alternatives. Cook ahead of time, shred, and add at the end as the recipe calls for.
  3. Interested in making this a vegan wild rice soup or vegetarian? Swap out the bone broth for vegetable broth or stock and add in tofu instead of rotisserie chicken as a protein source. Or, leave the protein source out altogether, but plan to compliment this soup with a hearty high protein main course!
  4. I used a blend of mushrooms, celery, carrots, sweet potatoes and onions but feel free to use other vegetables such as butternut squash. Or, add more or less of one or another vegetable depending on your taste preferences and what you have on hand. Aim for roughly 7 cups chopped vegetables in total if mixing and matching. 
  5. Store the soup in airtight containers for up to 3 days in the fridge or freeze in bags or containers for up to 3 months! Soup will freeze well only if you use non dairy milk.
  6. Recipe inspired by Gimme Some Oven
Keyword Crockpot, dairy free, Easy, gluten free, soy free