Marry Me Chicken Wild Rice Soup

If you love the famous Marry Me Chicken, wait until you try it as a soup. This Marry Me Chicken Wild Rice Soup has the same creamy sun-dried tomato and Parmesan sauce, turned into a cozy, spoonable dinner with tender shredded chicken and nutty wild rice.

I make a big pot on Sunday and we eat it for two days, and nobody ever complains. Below you will find the full recipe, step-by-step photos, tips for perfectly cooked rice, variations, and storage notes.

Why You Will Love This Recipe

• All the flavor of Marry Me Chicken: sun-dried tomatoes, garlic, Parmesan, and cream.
• One pot: the chicken and rice cook right in the broth.
• Hearty and filling: wild rice and chicken make it a full meal.
• Great leftovers: it tastes even better the next day.
• Company-worthy: it looks and tastes like restaurant soup.

Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 50 minutes
• Total time: 1 hour 5 minutes
• Servings: 6
• Course: Dinner, Soup
• Cuisine: American, Italian-inspired

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3/4 cup uncooked wild rice blend
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 cups baby spinach
• Salt and black pepper, to taste
• Fresh basil, for serving

Ingredient Notes

• Wild rice blend: a blend cooks faster and more evenly than 100% wild rice. If you use pure wild rice, add 15 to 20 minutes and a little more broth.
• Sun-dried tomatoes: the oil-packed kind is softer and more flavorful. Use a spoonful of the oil in place of some butter for extra flavor.
• Chicken: thighs work too and stay extra juicy.
• Parmesan: grate it fresh; pre-shredded cheese can clump in the soup.

How to Make Marry Me Chicken Wild Rice Soup

1. Cook the vegetables. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened.
2. Add the flavor. Stir in the garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
3. Make the base. Sprinkle in the flour and stir for 1 minute to cook out the raw taste. Slowly pour in the broth, stirring so no lumps form.
4. Simmer the rice and chicken. Add the wild rice and nestle the chicken breasts into the broth. Bring to a boil, then cover and simmer on low for 20 to 25 minutes, until the chicken is cooked through.
5. Shred the chicken. Remove the chicken, shred it with two forks, and keep the soup simmering, covered, for another 15 to 20 minutes until the rice is tender.
6. Make it creamy. Lower the heat. Stir in the heavy cream, Parmesan, and shredded chicken. Add the spinach and stir until wilted.
7. Season and serve. Taste and season with salt and pepper. Ladle into bowls and top with fresh basil and extra Parmesan.

Tips for the Best Wild Rice Soup

• Check the rice. Different blends cook at different speeds; taste a few grains before adding the cream.
• Keep it at a gentle simmer. Boiling hard can make the chicken tough and split the cream.
• Thin as needed. Wild rice keeps absorbing liquid, so add a splash of broth if the soup gets too thick.
• Finish with acid. A small squeeze of lemon at the end brightens all the rich flavors.

Easy Variations

• Rotisserie chicken shortcut: skip the raw chicken and stir in 3 cups shredded rotisserie chicken with the cream.
• Mushroom lovers: add 8 ounces sliced mushrooms with the vegetables.
• Lighter version: use half-and-half instead of heavy cream.
• Slow cooker: cook the sauteed base, broth, rice, and chicken on low for 6 to 7 hours, then shred the chicken and stir in the cream, Parmesan, and spinach.

What to Serve With It

Serve this soup with warm crusty bread, garlic knots, or a simple arugula salad with lemon vinaigrette.

Storage and Reheating

• Refrigerator: store in an airtight container for up to 4 days.
• Reheating: warm gently on the stove with a splash of broth, since the rice thickens the soup overnight.
• Freezer: cream soups can separate when frozen. For best results, freeze the soup before adding the cream and Parmesan, for up to 3 months.

Frequently Asked Questions

Why is it called Marry Me soup?

The name comes from the viral Marry Me Chicken, a creamy sun-dried tomato and Parmesan dish said to be so good it could lead to a proposal.

Can I use white or brown rice?

Yes. Use 3/4 cup long-grain white rice and reduce the second simmer to about 10 minutes, or brown rice with a similar timing to wild rice.

Can I make it without cream?

For a lighter soup, use whole milk mixed with 1 tablespoon cornstarch, and add it over low heat.

Is it spicy?

No. The red pepper flakes add a gentle warmth; leave them out for a completely mild soup.

Final Thoughts

This Marry Me Chicken Wild Rice Soup takes a dish everyone already loves and turns it into the coziest bowl of the season. If you make it, let us know in the comments how it turned out.