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Mushroom, Chicken and Spinach Soup
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Mushroom, Chicken and Spinach Soup

This is a particularly hearty soup with a new combination of delicious flavours. Embrace winter with this quick and easy soup.

Makes 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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method
Step 1
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.
Step 2
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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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