Ingredients:

2 tablespoons butter or olive oil

1 small white or yellow onion

2 medium carrots

2 celery stalks, diced

6 cloves garlic, minced

6 cups chicken stock (or veggie stock)

1 pound boneless skinless chicken breasts

8 ounces baby bella mushrooms, diced

1 cup uncooked wild rice, rinsed and drained

1 tablespoon finely-chopped rosemary

2 bay leaves

2 cups milk (use plant based milk for DF version or do what I do and soak 3/4 cup of raw cashews in warm water (enough to cover) then blend.  You'll have to add some GF flour (1/4 cup if you don't do the cashew version)

2 large handfuls fresh baby spinach, roughly shopped

Fine sea salt and cracked pepper

Instructions:

1. Saute the vegetables.  Melt the butter or oil in a large stockpot over medium-high heat.  Add onion.  Then add carrots, celery, and garlic. 
2. Gradually pour in the chicken stock, stirring frequently.  Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine. 
3. Let the soup continue cooking until it reaches a simmer.  Then reduce to medium-low to maintain the simmer, cover, and cook for 40-45 minutes or until wild rice is tender.  Stir the soup every 5-7 minutes.
4. Shred or dice the chicken - take out and to a clean plate.  Then dice or use two forks to shred.  Stir back into the soup.
5. Stir in the milk (in my case, the cashew milk) and baby spinach until combined. 
6. Remove the bay leaves.  Taste and season the soup with however much salt and black pepper you think it needs. 
7. Serve warm and enjoy!

-Elizabeth