Creamy Marry Me Chicken and Wild Rice Soup
Table of contents
Intro
Creamy Marry Me Chicken and Wild Rice Soup combines tender chicken, hearty wild rice, vegetables, sun-dried tomatoes, fresh Parmesan, and spinach in a rich, flavorful broth. It is a comforting one-pot dinner that is perfect for soup season.
This recipe is essentially a mashup of two of the most popular recipes on my website: my Marry Me Chicken and Gnocchi Soup and my Creamy Chicken and Wild Rice Soup. Both are favorites at my house, and here on my blog, so combining those flavors into one decadent soup just made sense!
It did take a little experimenting to get the rice right. Regular long grain white rice became far too soft, but Ben’s Original Long Grain & Wild Rice held its texture while soaking up all the flavor from the vegetables, sun-dried tomatoes, herbs, and creamy broth. The finished soup was everything I hoped it would be, and it will definitely be on repeat at my house throughout fall and winter.
Be sure to check out these other great recipes while you are here!
Creamy Italian Sausage and Gnocchi Soup
Why You’ll Love This Recipe
- Rich and comforting – Heavy cream and fresh Parmesan create a creamy broth that is perfect for chilly evenings.
- Packed with flavor – Sun-dried tomatoes, garlic, herbs de Provence, and the seasoning packets from the rice add plenty of savory flavor.
- A complete meal – Chicken, wild rice, vegetables, and spinach make this a hearty soup that does not require much on the side.
- Made in one pot – The chicken, vegetables, rice, and creamy broth are all prepared in the same pot, which also allows each layer to pick up the flavor left behind by the previous one.
- Great for leftovers – The flavor gets even better as it sits. The soup will thicken in the refrigerator, but a splash of chicken broth brings it right back to life.
Ingredients You’ll Need
- Chicken breast – I used one very large boneless, skinless chicken breast that weighed approximately 1 pound. Slice it horizontally into two thinner pieces so it cooks evenly.
- Chicken seasoning – I used Fire & Smoke Society Chicka Licka Bam Bam seasoning, but any chicken seasoning you enjoy will work.
- Olive oil and sun-dried tomato oil – These are used to cook the chicken. The oil from the sun-dried tomato jar adds another layer of flavor right from the beginning.
- Butter – Helps soften the vegetables and adds richness to the base of the soup.
- Onion, carrots, and celery – This classic vegetable combination adds flavor, texture, and a little natural sweetness.
- Garlic – I used approximately seven freshly minced garlic cloves.
- Oil-packed sun-dried tomatoes – Measure the tomatoes after chopping them. There is no need to drain away every bit of oil.
- Tomato paste – Adds concentrated tomato flavor without turning the soup into a tomato-based broth.
- Herbs de Provence – Adds a savory blend of herbs that complements the chicken, tomatoes, and Parmesan. Italian seasoning can be used if needed.
- All-purpose flour – Thickens the broth and gives the soup its creamy consistency.
- Ben’s Original Long Grain & Wild Rice Original Recipe – Use two 6-ounce boxes of the regular variety, not Fast Cook. Add the rice and both included seasoning packets.
- Water – The rice seasoning packets provide plenty of flavor, so I used plain water. Low-sodium chicken broth can be substituted if you would like an even stronger chicken flavor.
- Heavy cream – Stirred in after the rice is cooked so the soup stays rich and creamy.
- Fresh Parmesan – Freshly grated, shredded, or shaved Parmesan will all work. Fresh Parmesan melts more smoothly than shelf-stable grated cheese.
- Baby spinach – Roughly chop the spinach before stirring it into the finished soup.
- Salt and pepper – Add these at the end after tasting the soup. The rice seasoning packets and Parmesan already contain salt.
How to Make Creamy Marry Me Chicken and Wild Rice Soup
Slice the large chicken breast horizontally into two thinner pieces. Season both sides with your favorite chicken seasoning.
Heat the olive oil and sun-dried tomato oil in a large soup pot over medium heat. Add the chicken and cook for approximately 5–6 minutes per side, or until it is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the pot and set it aside to rest. Once it has rested for a few minutes, chop it into small, bite-sized pieces.
Add the butter to the same pot, followed by the diced onion, carrots, and celery. Stir everything together and cook for approximately 5 minutes. The vegetables do not need to be completely tender at this point because they will continue cooking while the rice simmers.
Add the minced garlic and cook for another minute.
Stir in the chopped sun-dried tomatoes, including some of the flavorful oil clinging to them. Add the tomato paste and mix everything together well.
Season the vegetables with the herbs de Provence.
Sprinkle in the flour and stir until all the vegetables are evenly coated. Cook the flour for 2–3 minutes to remove its raw taste.
Add the rice from both boxes along with both seasoning packets. Pour in the water and stir thoroughly, scraping the bottom of the pot to release any flavorful browned bits.
Bring the soup to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for approximately 22 minutes, stirring occasionally so the rice does not stick to the bottom.
The rice is ready when both the long-grain and wild rice are tender.
Stir in the heavy cream and reduce the heat to low. Add the fresh Parmesan and stir gently until it is completely melted into the broth.
Return the chopped chicken to the pot and add the chopped baby spinach. Stir until the spinach begins to wilt.
Taste the soup and add salt and black pepper as needed. Allow it to simmer over low heat for another 2–3 minutes so it can thicken slightly.
Serve topped with red pepper flakes, additional fresh Parmesan, and ribbons of fresh basil.
Tips for the Best Chicken and Wild Rice Soup
- Use the regular Ben’s Original Long Grain & Wild Rice Original Recipe. This recipe was tested with two 6-ounce boxes, including both seasoning packets.
- Stir the soup occasionally while the rice cooks. The thickened broth and rice can settle on the bottom of the pot if left untouched.
- Keep the heat at a gentle simmer after the soup comes to a boil. A hard boil could cause the rice to cook too quickly or stick.
- Wait until the rice is cooked before adding the heavy cream and Parmesan.
- Use freshly grated, shredded, or shaved Parmesan. Shelf-stable grated Parmesan may not melt as smoothly.
- Taste before adding salt. The rice seasoning packets, chicken seasoning, and Parmesan all contribute salt to the recipe.
- Keep additional liquid nearby. Rice continues absorbing the broth as the soup rests, so you may want to add chicken broth until it reaches your preferred consistency.
What to Serve with Marry Me Chicken and Wild Rice Soup
This soup is filling enough to serve as a complete meal. I served mine with garlic bread, which was perfect for soaking up the creamy broth.
It would also be delicious with toasted baguette slices, breadsticks, croutons, crackers, or a simple garden salad.
Storing and Reheating
Allow the soup to cool, then transfer it to an airtight container. Store it in the refrigerator for up to four days.
The rice will continue absorbing liquid while refrigerated, so the soup will be noticeably thicker the following day. Add chicken broth or water until it reaches the consistency you prefer.
Reheat it gently in a saucepan over medium-low heat, stirring occasionally. Individual servings can also be reheated in the microwave. Add a splash of broth before microwaving and stir partway through.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Marry Me Chicken and Wild Rice Soup Recipe
Equipment
- 1 Large Pot or Dutch Oven (at least 6 quarts)
Ingredients
- 1 lb Boneless, Skinless Chicken Breast (sliced in half)
- Chicken seasoning, enough to coat both sides of the chicken
- 1 tbsp Olive Oil
- 1 tbsp Oil From the Sun-Dried Tomatoes
- 2 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 6-7 Garlic Cloves, minced
- 1 Cup Chopped oil-packed sun-dried tomatoes
- 1 tbsp Tomato Paste
- 1 tbsp Herbs De Provence or Italian Seasoning
- 1/4 Cup All Purpose Flour
- 2 (6 oz) Boxes Ben’s Original Long Grain & Wild Rice Original Recipe, including both seasoning packets
- 7 Cups Water or Low Sodium Chicken Broth
- 2 Cups Heavy Cream
- 3 oz Fresh Parmesan cheese, grated, shredded, or shaved
- 2 Cups Fresh baby spinach, roughly chopped
- Salt and pepper, to taste
- Red pepper flakes, for serving optional
- Additional fresh Parmesan, for serving optional
- Fresh basil cut into ribbons, for serving optional
Instructions
- Slice the chicken breast horizontally into two thinner pieces. Season both sides with your preferred chicken seasoning.
- Heat the olive oil and sun-dried tomato oil in a large pot over medium heat. Add the chicken and cook for approximately 5–6 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the pot and set it aside. After it has rested for a few minutes, chop it into small, bite-sized pieces.
- Add the butter to the same pot. Stir in the onion, carrots, and celery. Cook for approximately 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute.
- Stir in the chopped sun-dried tomatoes and tomato paste. Season with the herbs de Provence and mix well.
- Sprinkle the flour over the vegetables. Stir until evenly combined and cook for 2–3 minutes.
- Add the rice and both seasoning packets. Pour in the water and stir thoroughly.
- Bring the soup to a boil. Reduce the heat to a gentle simmer, cover, and cook for approximately 22 minutes, stirring occasionally. Cook until the rice is tender.
- Stir in the heavy cream and reduce the heat to low. Add the Parmesan and stir until completely melted.
- Return the chopped chicken to the pot and stir in the spinach. Taste and add salt and black pepper as needed.
- Simmer over low heat for another 2–3 minutes, or until the spinach is wilted and the soup has thickened slightly.
- Serve topped with red pepper flakes, additional Parmesan, and fresh basil ribbons.
Notes
Notes
- This recipe uses the regular Ben’s Original Long Grain & Wild Rice Original Recipe, not the Fast Cook variety.
- Both seasoning packets are added to the soup.
- Low-sodium chicken broth may be substituted for the water, but taste the finished soup before adding salt.
- The soup will continue thickening as it sits. Add chicken broth or water as needed, especially when reheating leftovers.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Calories: Approximately 560Carbohydrates: Approximately 44 grams
Protein: Approximately 22 grams
Fat: Approximately 33 grams Nutrition information is an estimate and will vary depending on the specific brands, ingredients, and portion sizes used.
Frequently Asked Questions
Can I use chicken broth instead of water?
Yes. I made the soup with water because the two rice seasoning packets already provide plenty of flavor and salt. Low-sodium chicken broth can be used if you prefer a stronger chicken flavor. Wait until the end to add any additional salt.
Can I use the Fast Cook rice?
This recipe was tested with the regular Ben’s Original Long Grain & Wild Rice Original Recipe. Fast Cook rice requires a shorter cooking time and may require a different amount of liquid. For the most dependable results, use the regular variety specified in the recipe.
Can I use plain white rice?
I do not recommend it for this particular recipe. During testing, white rice became far too soft and lost its texture. The boxed long-grain and wild rice blend held its shape much better.
Can I use rotisserie chicken?
Yes. Replace the chicken breast with approximately 3 cups of chopped or shredded rotisserie chicken. Skip the step of cooking the chicken and add the rotisserie chicken near the end with the cream, Parmesan, and spinach.
Can I substitute half-and-half for the heavy cream?
Half-and-half should work, although the broth will not be quite as rich. Keep the heat low after adding it and avoid allowing the soup to boil.
Why did my soup become so thick?
The flour and rice both thicken the soup, and the rice continues absorbing liquid as it sits. Add chicken broth or water until the soup reaches your desired consistency.
Can I freeze this soup?
I have not tested freezing this recipe. Cream-based soups can sometimes separate after freezing, and cooked rice may develop a softer texture. For the best texture, I recommend enjoying it fresh or storing it in the refrigerator.
