Creamy Marry Me Chicken and Wild Rice Soup Recipe

Name: Creamy Marry Me Chicken and Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breast (sliced in half); Chicken seasoning, enough to coat both sides of the chicken; 1 tablespoon Olive Oil; 1 tablespoon Oil From the Sun-Dried Tomatoes; 2 tablespoon Salted Butter; 1 Yellow Onion; 2 Carrots; 2 Ribs of Celery; 6 Garlic Cloves; 1 cup oil-packed sun-dried tomatoes; 1 tablespoon Tomato Paste; 1 tablespoon Herbs De Provence; 0.25 cup All Purpose Flour; 2 box Ben’s Original Long Grain & Wild Rice Original Recipe, including both seasoning packets; 7 cup Water or Low Sodium Chicken Broth; 2 cup Heavy Cream; 3 ounce Fresh Parmesan cheese, or shaved; 2 cup Fresh baby spinach; Salt and pepper; Red pepper flakes, for serving; Additional fresh Parmesan, for serving; Fresh basil cut into ribbons, for serving

8 servings

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.

Ingredients

Boneless
Skinless Chicken Breast, sliced in half
1 lb
Chicken seasoning
enough to coat both sides of the chicken
Olive Oil
1 tbsp
Oil From the Sun-Dried Tomatoes
1 tbsp
Salted Butter
2 tbsp
Yellow Onion
1
Carrots
2
Ribs of Celery
2
Garlic Cloves
6
oil-packed sun-dried tomatoes
1 c
Tomato Paste
1 tbsp
Herbs De Provence
1 tbsp
All Purpose Flour
¼ c
Ben’s Original Long Grain & Wild Rice Original Recipe
including both seasoning packets
2 box
Water or Low Sodium Chicken Broth
7 c
Heavy Cream
2 c
Fresh Parmesan cheese
or shaved
3 oz
Fresh baby spinach
2 c
Salt and pepper
Red pepper flakes
for serving
Additional fresh Parmesan
for serving
Fresh basil cut into ribbons
for serving

Directions

1
Slice the chicken breast horizontally into two thinner pieces. Season both sides with your preferred chicken seasoning.
2
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).
3
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.
4
Add the butter to the same pot. Stir in the onion, carrots, and celery. Cook for approximately 5 minutes, stirring occasionally.
5
Add the minced garlic and cook for 1 minute.
6
Stir in the chopped sun-dried tomatoes and tomato paste. Season with the herbs de Provence and mix well.
7
Sprinkle the flour over the vegetables. Stir until evenly combined and cook for 2–3 minutes.
8
Add the rice and both seasoning packets. Pour in the water and stir thoroughly.
9
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.
10
Stir in the heavy cream and reduce the heat to low. Add the Parmesan and stir until completely melted.
11
Return the chopped chicken to the pot and stir in the spinach. Taste and add salt and black pepper as needed.
12
Simmer over low heat for another 2–3 minutes, or until the spinach is wilted and the soup has thickened slightly.
13
Serve topped with red pepper flakes, additional Parmesan, and fresh basil ribbons.

Creamy Marry Me Chicken and Wild Rice Soup Recipe

70 min8 servings

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