Autumn Harvest Chicken & Wild Rice Soup

If fall could be captured in a bowl, this soup would be it: earthy acorn squash, nutty wild rice, and a creamy broth that wraps you up like your favorite sweater. But this isn’t just another autumn soup — I’ve given it a hearty upgrade by adding tender chicken, making it a full meal that’s both cozy and satisfying.

It’s the perfect soup to make on a Sunday afternoon, filling your home with the smell of roasted pumpkin and herbs, and then enjoy all week long. Wild rice gives it that chewy bite, white beans add creaminess, and the chicken turns it into true comfort food.

Why You’ll Love This Soup

• Hearty & nourishing – the addition of chicken takes it from a side dish to a full dinner.

• Fall-forward flavor – pumpkin adds a natural sweetness and depth that pairs beautifully with thyme and bay.

• Great for leftovers – wild rice thickens the soup as it sits, making every bowl heartier than the last (just add a splash of broth when reheating).

• Flexible – use rotisserie chicken for an easy shortcut or cook your own for extra flavor.

A few Notes:

Chicken thighs or breasts? Both options are excellent. Chicken thighs are juicier, while chicken breasts absorb all the flavor. Alternatively, you can skip raw chicken and use a rotisserie chicken instead. Just shred or dice it and add it in at step 6 below.

Chicken Breast Tips: Chicken breasts can often be large and thick. I recommend butterflying them to ensure an even thickness.

Substitute for the acorn squash. If you don't have an acorn squash, you can use butternut squash, pumpkin, or simply omit it. This soup is already rich in Autumn flavors.

Rinsing the rice is strongly recommended. Giving it a good swirl in a bowl of water and then straining will help remove any dirt and residue from the soup.

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 (see notes above)

• 1 sugar pumpkin, peeled, gutted, and chopped (about 2 cups)

• 1 cup of Sliced Mushrooms

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp thyme

• 2 bay leaves

• 1 cup wild rice, rinsed and soaked in water while you prep

• 6 cups vegetable broth (or chicken broth, if preferred)

• 1 can white beans, drained

• ½ cup Heavy Cream

Optional Garnishes: croutons, roasted pumpkin seeds, extra thyme, or warm crusty bread on the side.

I used baby bella mushrooms in this recipe. White button are perfectly fine as well.

To give the soup more color, I used tri-colored carrots. They brought the fall colors to this soup:)

Instructions

1. Prep: Chop all your veggies, cube the acorn squash, and soak your wild rice in water while you cook the aromatics.

   
   

2. Build the base: In a Dutch oven, heat olive oil over medium-high. Salt and pepper each side of the chicken before cooking them for 4-5 minutes, each side. Remove the chicken and set aside. To the same pot, add onion, carrots, mushrooms and celery. Cook until softened, about 5–7 minutes.

   

3. Add flavor: Stir in garlic, thyme, salt, pepper, bay leaves, and drained wild rice. Mix well to coat the rice with flavor. Add the chicken back into the pot.

   
   

4. Simmer: Pour in the broth and bring to a boil. Once boiling, reduce heat to low, cover, and cook for 30 minutes.

   
   

5. Shred the Chicken: Remove the chicken from the pot and shred or diced up.

   
   

6. Finish the soup: Add in the acorn squash cubes, white beans, and shredded chicken. Stir, cover, and let cook another 15 minutes until the pumpkin is tender and the chicken has soaked up all that flavor. You will want to test the rice to make sure it's cooked. If not, let the soup cook a bit longer.

   
   

7. Make it creamy: Stir in the half & half and let simmer on low for 5 minutes. Remove bay leaves before serving.

   
   

8. Serve & enjoy: Ladle into bowls and top with roasted pumpkin seeds, croutons, or fresh thyme. Don’t forget the bread you’ll want it for dipping!

   

Tips & Storage

• Broth boost: If you’re cooking your own chicken, simmer it in broth first, then use that broth in the soup for even deeper flavor.

• Storage: Soup will thicken in the fridge as the wild rice continues to soak up liquid. When reheating, add a splash of broth or cream to loosen it up.

• Make-ahead magic: This soup freezes well (just leave out the half & half until reheating).

Final Thoughts

Pumpkin and wild rice is already a cozy pairing, but adding chicken takes this soup to a whole new level of comfort. It’s hearty enough to be the star of the table but still feels light enough for a weeknight dinner.

Next time you’re craving a fall soup that’s as filling as it is flavorful, this Pumpkin & Wild Rice Chicken Soup will have you covered.