A hearty and comforting one-pot meal packed with tender chicken, earthy mushrooms, wild rice, and vibrant vegetables all simmered in a creamy, herb-infused broth.

Ingredients

2 tablespoons butter or olive oil
1 small white or yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken stock (or vegetable stock)
1 lb boneless, skinless chicken breasts*
8 oz baby bella mushrooms, diced
1 cup uncooked wild rice, rinsed and drained
1 tablespoon fresh rosemary, finely chopped
2 bay leaves
2 cups plain milk (dairy or plant-based)
2 large handfuls baby spinach, roughly chopped
Fine sea salt and freshly ground black pepper, to taste

*You can substitute with cooked rotisserie chicken—see Variations below.

Instructions

1. Sauté the Aromatics

In a large stockpot, melt the butter or heat the oil over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally. Add the carrots, celery, and garlic, and cook for another 3 minutes.

2. Add Flour for Thickness

Sprinkle the flour over the vegetables and cook for 1 minute, stirring frequently to create a roux-like base that will help thicken the soup.

3. Build the Soup

Slowly pour in the chicken stock, stirring constantly to dissolve the flour. Add in the chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Stir everything together.

4. Simmer

Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover the pot, and let cook for 40–45 minutes, stirring every 5–7 minutes to prevent sticking. Cook until the wild rice is tender.

5. Shred the Chicken

Remove the chicken breasts from the pot and place on a plate. Use two forks to shred into bite-sized pieces, then return the chicken to the soup.

6. Add Creaminess and Greens

Stir in the milk and chopped spinach. Let the spinach wilt and the soup thicken slightly, about 2–3 minutes.

7. Final Seasoning

Remove the bay leaves. Taste and season the soup with salt and freshly cracked black pepper as needed.

8. Serve

Ladle into bowls and serve warm.

Why You’ll Love This Recipe

Nutritious & filling: Loaded with protein, fiber, and vitamins.
One-pot wonder: Minimal cleanup, maximum flavor.
Meal prep friendly: Stores and reheats beautifully.
Flexible: Dairy-free and gluten-free options available.

Tips

Stir regularly: Wild rice tends to settle—stir every few minutes to prevent burning.
Use a heavy-bottomed pot: Prevents scorching on the bottom.
Let it rest: Like many soups, it gets even better after sitting for a few hours or overnight.
Double the batch: This soup freezes well!

Variations and Substitutions

Chicken thighs: Swap breasts for boneless thighs for richer flavor.
Pre-cooked chicken: Use shredded rotisserie chicken and add it in step 6.
Dairy-free: Use unsweetened almond, oat, or soy milk.
Gluten-free: Substitute flour with a gluten-free all-purpose flour blend or cornstarch.
Add more veggies: Kale, peas, or diced sweet potatoes are great additions.
Make it creamy: Stir in a splash of heavy cream or cashew cream at the end for extra richness.

FAQs

Can I make this soup in a slow cooker?
Yes! Add all ingredients except milk and spinach. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken, then stir in milk and spinach before serving.

Can I freeze this soup?
Absolutely. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently on the stovetop.

What’s the best type of wild rice to use?
A wild rice blend works great, but 100% wild rice offers the most texture and nutty flavor.

Serving

Serve this soup hot with a slice of crusty bread, garlic toast, or a side salad. It’s a cozy meal perfect for lunch, dinner, or meal prepping for the week.

Suggestions

Top with grated Parmesan for extra flavor.
Add a drizzle of olive oil or a dollop of Greek yogurt for creaminess.
Serve in bread bowls for a fun twist.
Pair with a simple green salad for a balanced meal.