Scale

2 tablespoons butter or olive oil

1 small white or yellow onion, peeled and diced

2 medium carrots, diced

2 celery stalks, diced

6 cloves garlic, minced

¼ cup all-purpose flour

6 cups chicken stock (or vegetable stock)

1 pound boneless skinless chicken breasts

8 ounces baby bella mushrooms, diced

1 cup uncooked wild rice, rinsed and drained

1 tablespoon finely chopped fresh rosemary

2 bay leaves

2 cups plain milk (cow’s milk or plant-based milk)

2 large handfuls baby spinach, roughly chopped

Fine sea salt and freshly cracked black pepper

Sauté the Veggies: Melt butter in a stockpot over medium-high heat. Add onion and cook 4 minutes. Stir in carrots, celery, and garlic, cooking for 3 more minutes. Add flour and sauté for 1 minute, stirring often.
Add Main Ingredients: Gradually pour in chicken stock, stirring constantly to dissolve flour. Add chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Mix well.
Simmer the Soup: Bring to a simmer, then reduce heat to medium-low. Cover and cook for 40–45 minutes, stirring every few minutes so the rice doesn’t stick.
Shred the Chicken: Remove chicken with tongs and place on a plate. Dice or shred into bite-sized pieces, then return to the soup.
Add Creaminess and Greens: Stir in milk and chopped spinach. Let everything combine over low heat until spinach wilts.
Season and Finish: Remove bay leaves, taste the broth, and season with salt and black pepper as needed.
Serve Warm: Ladle soup into bowls, garnish with herbs or grated Parmesan if desired, and enjoy immediately.