Name: Mushroom, Chicken and Spinach Soup
Prep time: 10 min
Cook time: 20 min
Yield: Makes 6-8
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

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

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 6-8

Prep Time 10 minutes

Cook Time 20 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

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.