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Creamy Marry Me Chicken and Wild Rice Soup Recipe
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Creamy Marry Me Chicken and Wild Rice Soup Recipe

Creamy Marry Me Chicken and Wild Rice Soup is filled with seasoned chicken, vegetables, sun-dried tomatoes, spinach, Parmesan, and hearty wild rice in a rich, creamy broth.
Course Dinner, Lunch, Soup
Cuisine American
Keyword Ben’s Original Long Grain and Wild Rice Soup, Chicken and Wild Rice Soup, Creamy Chicken and Rice Soup, Creamy Marry Me Chicken and Wild Rice Soup, Marry Me Chicken Soup
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8

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 560
Carbohydrates: 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.