Sauté the aromatics

• Warm the olive oil in a stockpot over medium heat.
• Add the onion, carrot and celery and cook until softened.
• Stir in the garlic and cook until fragrant.

Simmer the rice

• Pour in the chicken broth and bring to a boil.
• Add the wild rice, lower the heat and simmer until tender.

Make it creamy

• Pour in the milk and stir to combine.
• Season with salt and black pepper.

Add chicken and spinach

• Stir in the shredded rotisserie chicken.
• Add the spinach and cook until wilted.

Serve or freeze

• Ladle the soup into bowls and serve warm.
• Cool completely and freeze in portions for later.