Mushroom, Chicken and Spinach Soup

Mushroom, Chicken and Spinach Soup
Serves 6-8 Prep Time 10 minutes Cook Time 20 minutes

Ingredients

  • 200 g skinless chicken breast meat, cut into 1cm pieces
  • 1 leek, cleaned and finely sliced
  • 100 g mushrooms, cleaned and sliced
  • 1 clove garlic, crushed
  • 2 x 420 g can Wattie’s Condensed Creamy Mushroom Soup
  • ½ cup long grain and wild rice mix
  • ½ x 350 g bag Wattie’s frozen Free-Flow Spinach
  • ½ cup milk or cream

Method

1. Heat a dash of oil in a large saucepan and brown the chicken over medium heat. Remove from the pan. Add the sliced leek, mushrooms and garlic and cook until they begin to soften. Pour in 2 cans Wattie’s Condensed Creamy Mushroom Soup and 2 cans of water. Add long grain and wild rice mix and stir while bringing to the boil. Reduce heat and simmer for 15 minutes with the lid on.

2. Return the chicken to the pan with Wattie’s frozen Free-Flow Spinach and continue cooking for a further 5 minutes until the rice and chicken are cooked. Stir through milk or cream and season to taste. Serve with crusty bread.