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A small bowl full of soup with wild rice, chicken, butternut squash, carrots, and mushrooms.
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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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash wild rice soup
Servings: 4
Author: Monica Lensink

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

  1. 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.
  2. Chicken: If using shredded rotisserie or other pre-cooked chicken instead, just add it in along with the roux and greens to warm through.
  3. 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.