Creamy chicken soup with wild rice, mushrooms, leeks, and spinach

Creamy Chicken, Wild Rice & Mushroom Soup with Leeks and Spinach

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Creamy Chicken, Wild Rice & Mushroom Soup with Leeks and Spinach: Your New Go-To Comfort Food

Is there anything more comforting than a warm bowl of soup on a chilly day? Well, if you’re looking for that perfect blend of creamy goodness, wholesome ingredients, and a hint of elegance, look no further than this Creamy Chicken, Wild Rice & Mushroom Soup with Leeks and Spinach. Whether you need a quick solution for a busy weeknight or something to impress when hosting friends, this soup checks all the boxes—delicious, easy to make, and nourishing!

Why You’ll Love This Creamy Chicken Soup

This isn’t just any soup; it’s a heartwarming hug in a bowl, packed with protein, flavor, and nutrients. The combination of tender chicken, earthy mushrooms, and vibrant spinach creates a symphony of flavors that’ll have your taste buds dancing. Plus, it’s a great way to sneak some veggies into your family’s diet—always a win in my book!

Ingredients

Before we dive into the cooking process, let me give you the lowdown on what you’ll need:

  • Chicken: 1 lb, cooked and shredded (rotisserie works great for busy nights!)
  • Wild rice: 1 cup, uncooked
  • Chicken broth: 4 cups (homemade if you’re feeling fancy, store-bought if you’re not)
  • Leeks: 2, cleaned and chopped (the unsung heroes of the vegetable world)
  • Mushrooms: 8 oz, sliced (button or cremini, your pick!)
  • Spinach: 2 cups, fresh (because who doesn’t want more green?)
  • Cream: 1 cup (for that luscious creaminess)
  • Garlic: 2 cloves, minced
  • Olive oil: 2 tablespoons
  • Salt & pepper: to taste
  • Thyme: 1 teaspoon, dried (or fresh, if you’ve got it)
  • Lemon juice: A squeeze to brighten it all up

The Cooking Steps

Ready to unleash your inner chef? Let’s get cooking!

  1. Cook the Wild Rice: In a medium pot, combine wild rice with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45-50 minutes, or until tender. Drain and set aside. (This gives you time to throw on your favorite podcast—bonus!)

  2. Sauté the Leeks and Mushrooms: Heat the olive oil in a large pot over medium heat. Add the leeks and cook until they’re tender and fragrant—about 3-5 minutes. Toss in the mushrooms and garlic, cooking until the mushrooms are soft and reduced in size (approximately another 5 minutes).

  3. Combine and Simmer: Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, cooked wild rice, thyme, and spinach. Season with salt and pepper. Let everything simmer for about 15 minutes to meld those flavors together (feel free to sneak a taste while no one is watching!).

  4. Creamy Finish: Stir in the heavy cream and give it a good mix. Allow it to heat through for another 5 minutes. If you’re feeling adventurous, add a splash of lemon juice to brighten the flavors—we promise it’s worth it!

  5. Serve and Enjoy: Ladle that beautiful soup into bowls, garnish with a sprinkle of fresh herbs if you have them, and dig in. Pair it with some crusty bread, and you’ve got yourself a meal fit for royalty!

Tips for Making the Best Creamy Chicken Soup

  • Looking for shortcuts? Rotisserie chicken is a lifesaver when you’re short on time. Just shred it, and you’re good to go!
  • Don’t skimp on the sautéing—browning your leeks and mushrooms adds a ton of flavor. (Trust me, your taste buds will throw a party!)
  • Want to mix it up? Swap in other veggies like carrots, celery, or even kale! Cooking is about relaxing and having fun—so let your creativity shine!

Personal Anecdote

I’ll let you in on a little secret: This Creamy Chicken, Wild Rice & Mushroom Soup became my go-to for family gatherings after my kids declared it “unofficially the best soup ever.” I swear, they could smell it cooking from a mile away. Now, it’s a staple in our house, and we love enjoying it while reminiscing about those chaotic (but wonderful) family dinners.

FAQs

  • Can I substitute wild rice? Yes! Brown rice or quinoa could work, though the cooking times may vary. Just keep an eye on it!

  • How can I store leftovers? Allow the soup to cool and store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of additional broth if it thickens up too much.

  • Can I freeze this soup? Absolutely! It freezes nicely. Just let it cool before transferring it to freezer-safe containers.

Before You Go…

Dive into this Creamy Chicken, Wild Rice & Mushroom Soup with Leeks and Spinach and watch your kitchen transform into a cozy haven! Whether you’re feeding a crowd, looking for the perfect lunch to take to work, or just enjoying a relaxing evening at home, this recipe is versatile enough to fit any occasion. So grab your apron, gather those ingredients, and let’s make some soup magic happen.

Don’t forget to explore more comforting recipes like Homemade Tomato Basil Soup or Hearty Beef Stew to keep your dinner table full of delicious options.

Meta Description: Creamy Chicken, Wild Rice & Mushroom Soup is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Creamy Chicken, Wild Rice & Mushroom Soup

A heartwarming soup packed with protein, earthy mushrooms, vibrant spinach, and luscious cream, perfect for cozy dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken, cooked and shredded Rotisserie works great for busy nights
  • 1 cup Wild rice, uncooked
  • 4 cups Chicken broth Homemade if you’re feeling fancy, store-bought if you’re not
  • 2 Leeks, cleaned and chopped The unsung heroes of the vegetable world
  • 8 oz Mushrooms, sliced Button or cremini, your pick
  • 2 cups Spinach, fresh Because who doesn’t want more green
  • 1 cup Cream For that luscious creaminess
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • to taste Salt & pepper
  • 1 teaspoon Thyme, dried Or fresh, if you’ve got it
  • to taste Lemon juice A squeeze to brighten it all up

Method
 

Wild Rice Preparation
  1. In a medium pot, combine wild rice with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45-50 minutes, or until tender. Drain and set aside.
Sautéing
  1. Heat the olive oil in a large pot over medium heat. Add the leeks and cook until they’re tender and fragrant—about 3-5 minutes.
  2. Toss in the mushrooms and garlic, cooking until the mushrooms are soft and reduced in size (approximately another 5 minutes).
Combine and Simmer
  1. Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, cooked wild rice, thyme, and spinach. Season with salt and pepper.
  2. Let everything simmer for about 15 minutes to meld those flavors together.
Creamy Finish
  1. Stir in the heavy cream and give it a good mix. Allow it to heat through for another 5 minutes.
  2. If you’re feeling adventurous, add a splash of lemon juice to brighten the flavors.
Serving
  1. Ladle the soup into bowls, garnish with a sprinkle of fresh herbs if desired, and enjoy.

Notes

Use rotisserie chicken for a quick option; sauté leeks and mushrooms well for added flavor. Swap in other veggies like carrots or celery.

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