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This butternut squash wild rice soup with chicken, carrots, kale, and more answers the call for a cozy and deeply nourishing fall bowl. Toss it together in about 15 minutes, then let it simmer away. The chicken, veggies, and a poor man’s roux work together to infuse the broth with body and flavor, and the end result is a truly satisfying soup good for body and soul.
A Note from Monica
Why you’ll love this family favorite recipe!
This is a quintessential fall soup: chock full of seasonal veggies, hearty wild rice, dark leafy greens, and a cozy broth to envelope it all. Wild rice is the already the star of this winter salad that also features butternut squash, plus our long-time family favorite Instant Pot wild rice soup. It fits just as naturally in these light yet full-bodied bowls, paired with tender bites of chicken and colorful veggies to keep you well-fueled as the weather turns cool.
In my house, butternut wild rice soup is a “lunch special” situation, because my husband and I love it so much, it’s worth making even though my kids are skeptical. One pot typically stretches for us across two or three days, and let me tell you, there’s no better midday meal. A big bowl and I’m certain to feel satisfied deep into the afternoon, thanks to all the protein and fiber packed in.
Now, let’s make some soup!
Ingredient Notes
- Wild rice. This hearty grain, technically a seed, adds so much! It does take longer than white or brown rice to simmer. I prefer this soup with 100% true wild rice; if you substitute a blend, pay attention to the package directions and adjust cooking time as directed.
- Veggies: sliced mushrooms, chopped carrots, cubed butternut squash, and kale or baby spinach for a dark leafy green.
- Aromatics: yellow onion and garlic. An essential baseline of flavor.
- Chicken breasts. Poach one or two chicken breasts directly in the soup for simplicity and flavor, or mix in shredded pieces from a rotisserie chicken. Directions for both are included in the recipe card.
- Chicken stock or broth. High-quality stock always leads to the most delicious soup. If your stock is so-so, however—signs are that it’s very light in color and has little flavor of its own—you can easily save your soup by mixing in a small spoonful of Better Than Bouillon. Or, just make your own broth from it in the first place!
- Staples and seasonings: butter; bay leaves; dried thyme, rosemary, and sage; kosher salt and black pepper; all-purpose flour.
Sauté, Simmer, Serve
This soup takes some time—budget about an hour or a little more from start to finish—but is hands-off for long stretches as it bubbles away.
- Sauté the aromatics in a smidge of butter. This builds the first layer of flavor and makes your house smell amazing right off the bat.
- Toss in the rest and bring to a simmer. Add broth, rice, the rest of the veggies, and all of the seasonings. If using uncooked chicken, tuck it in to poach directly in the liquid. This makes it super tender and flavorful!
- Monitor lightly. After the soup has simmered, covered, for 10 minutes or so, start checking the chicken so you can remove it to a cutting board when it is done. Leave the soup to simmer longer, 35-40 minutes in total, to fully cook the rice and veggies.
- Finish and serve. Stir back in the chicken, kale or spinach, and what I think of as a “poor man’s roux”—not an official term, just how I think of this simple mix of butter and flour that is a shortcut for adding body to soups and stews without cream. Season with more salt and pepper to taste, then serve.
Tips for Success
Practice makes perfect, and I practice so you do not have to! Here are a few quick testing notes and variations to help your soup turn out the way that you want:
- Use genuine wild rice! Nothing beats the nutty flavor and hearty texture of this unique seed. I buy this at Trader Joe’s, but it is available in many well-stocked grocery stores and online as well. It is not the same as black rice, or is it the same as a blend. If you can only find a blend, that is the closest thing, just be prepared for it to cook more quickly.
- Use the best stock that you can. It really does make a difference!
- Mix and match the veggies. Don’t prefer mushrooms? Leave them out. Have some celery to use up? Toss it in.
- Add pre-cooked chicken near the end. Since chicken from a rotisserie bird or similar is already cooked, you’ll want to add it during the last few minutes of cooking time, along with the roux and the greens.
- Serve with crusty bread. A Dutch oven loaf or a good crusty baguette is the perfect combo.
More Cozy Soups & Stews
- Chicken Soup with White Beans and Pasta
- Easy Chicken Soup with Egg Noodles
- Tuscan Chickpea Stew
- Lemony Shrimp and Bean Stew
Butternut Squash Wild Rice Soup
Packed with wild rice, chicken, winter squash, carrots, kale, and more, this soup is sort of the ultimate and deeply nourishing fall bowl. Toss it together in about 15 minutes, then let it simmer away so the flavors really build into something special.
Ingredients
- 3 Tablespoons butter, divided
- 1/2 medium yellow onion, peeled and chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken stock or broth
- 1 teaspoon chicken base Better Than Bouillon, optional, see note
- 3/4 cup wild rice, uncooked
- 8 ounces sliced mushrooms
- 3 medium carrots, peeled and chopped into small coins
- 2-3 cups cubed butternut squash
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried rosemary
- kosher salt and black pepper
- 1 or 2 chicken breasts
- 2 Tablespoons all-purpose flour, can sub a gluten-free blend
- 3 big handfuls kale or baby spinach
Instructions
- Melt 1 Tablespoon of the butter in a large pot over medium-high heat. Add onion and cook for 3-4 minutes, until beginning to soften. Stir in the garlic and cook for about 1 minute, until fragrant.3 Tablespoons butter, 1/2 medium yellow onion, 4 cloves garlic
- Add the broth, Better Than Bouillon (if using), rice, mushrooms, carrots, butternut, bay leaves, thyme, sage, and rosemary, plus 1 teaspoon kosher salt and ¼ teaspoon black pepper.6 cups low-sodium chicken stock or broth, 1 teaspoon chicken base Better Than Bouillon, 3/4 cup wild rice, 8 ounces sliced mushrooms, 3 medium carrots, 2-3 cups cubed butternut squash, 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon rubbed sage, 1/2 teaspoon dried rosemary, kosher salt and black pepper
- Stir well, then tuck in the chicken, pressing down to submerge in the broth. Bring to a simmer.1 or 2 chicken breasts
- Once the broth bubbling, reduce heat to medium-low, cover, and simmer for 35-40 minutes total. Check the chicken after the first 10 minutes or so, and again every 5 minutes until it is cooked through. Remove the cooked chicken to a cutting board and shred with two forks; set aside.
- Continue to simmer the soup, covered, for the remainder of the 35-40 minutes, or until the rice is tender. Many of the grains will be starting to split open.
- When the rice is done, remove the lid and reduce heat to its lowest setting. Melt the remaining 2 Tablespoons of butter in a small bowl, then stir the flour into the butter to make a quick roux. Stir this into the broth.2 Tablespoons all-purpose flour
- Return shredded chicken to the pot, followed by the kale or spinach. Sample and season with more salt and pepper to taste. Serve and enjoy!3 big handfuls kale or baby spinach
Notes
- Better Than Bouillon: If using a pretty high-quality chicken stock, I’d feel fine omitting the Better Than Bouillon, but if your broth is kind of so-so (there are signs—it’s really light in color, has no sediment whatsoever, and doesn’t actually taste like much) adding a small spoonful of it can really save your soup! If your broth is meh and you don’t have Better Than Bouillon on hand, substitute with another bouillon powder or cube, or add more salt to taste as the soup simmers.
- Chicken: If using shredded rotisserie or other pre-cooked chicken instead, just add it in along with the roux and greens to warm through.
- Storage/Reheating: Soup keeps well refrigerated for at least 2-3 days. Warm on the stove over medium heat, or smaller portions in the microwave, stirring in between short bursts.
Tried this recipe?Mention @nourishandfete or tag #nourishandfete!
