Recipe: Delicious Spinach with Chicken, Mushrooms and Rice Soup

Spinach with Chicken, Mushrooms and Rice Soup. Heat canola oil in a large pot over medium-low heat. Add long grain and wild rice mix and stir while bringing to the boil. Raise the temperature to high and bring just to a boil.

Gently stir in the fresh spinach. I was looking for a Chicken and Rice Soup with Spinach, but wanted to make it quickly so I cooked it on the stove top in my soup pot. I used cooked Jasmine rice from the freezer. You can cook Spinach with Chicken, Mushrooms and Rice Soup using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spinach with Chicken, Mushrooms and Rice Soup

1. You need 4 of chicken breasts cooked & cubed.
2. It's 12 oz of baby spinach( 2 sm. bags ).
3. You need 1/4 cup of cooked whole grain rice (or rice of choice).
4. You need 4 tbsp of butter & olive oil (both or choice of one).
5. You need 1 cup of chopped celery.
6. Prepare 1 cup of chopped onion.
7. Prepare 1/2 cup of chopped carrots.
8. You need 8 oz of mushroom buttons sliced.
9. You need 1/2 cup of white cooking wine.
10. It's 1/2 cup of whole milk or half & half.
11. It's 1/4 tsp of nutmeg.
12. It's 1 dash of salt is optional.
13. Prepare 1/2 tsp of red pepper flakes crushed.
14. Prepare 1/2 tsp of fresh ground black pepper.
15. Prepare 1/2 cup of all purpose flour.
16. Prepare 10 cup of chicken stock msg free.
17. You need 3 clove of garlic minced or can use garlic powder (3 tsp).

I sauteed the garlic and chopped red bell pepper in olive oil before adding the other ingredients. When the stock is ready, strain the liquid over the vegetables and mushrooms. Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.

Spinach with Chicken, Mushrooms and Rice Soup step by step

1. Sautee all vegetables except mushrooms until soft. Add mushrooms and cook til a little brown. Then add the flour stir and stir continually for one minute so it is well mixed..
2. Now in a good sized Dutch Oven or Soup Pot pour in all of the chicken stock. Stir occasionally over medium high heat until the soup thickens a little..
3. Add all the spices and cooked ingredients. Stir in the milk and wine. Save the spinach for last. After it is washed and drained slowly add handful at a time. The spinach will shrink and allow room for more. Simmer a few minutes more then enjoy..

In a bowl whisk together eggs and lemon juice. Whisk egg mixture into soup in pot. Cook and stir until spinach wilts. Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Allow for butter to melt over medium high heat.