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Cozy Autumn Wild Rice Soup Recipe

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This recipe for Cozy Autumn Wild Rice Soup, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Duff


- 6 cups chicken stock
- 1 cup uncooked wild rice
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tbsp. cajun seasoning (see recipe below)
- 3 tbsp. butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 chicken breasts, cooked and shredded
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Salt and pepper to taste

Cajun Seasoning

- 3 tbsp. paprika
- 2 tbsp. salt
- 2 tbsp. garlic powder
- 1 tbsp ground black pepper
- 1 tbsp ground white pepper
- 1 tbsp. onion powder
- 1 tbsp. dried oregano
- 1 tbsp. cayenne
- 1/2 tbsp dried thyme

Stovetop Method:

1 - Heat (an extra) 1 tbsp. butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2 - Add in the chicken stock, wild rice, mushrooms, carrots, celery, sweet potato, shredded chicken, bay leaf, and cajun seasoning. Stir to combine.

3 - Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4 - Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)

5 - Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper as needed.

6 - Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.




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