In a large pot, melt your butter (or heat olive oil) over medium heat. Add the finely diced onion, carrots, celery, and garlic. Sauté until everything is tender and aromatic, about 5-7 minutes. You’ll begin to notice that irresistible savory scent!

Throw in the chopped mushrooms. These will add an earthy richness. Cook for another 5 minutes or so, stirring occasionally until the mushrooms start to soften.

Sprinkle the flour into your veggie mix. Stir well to incorporate. This step helps deepen the flavor of the soup while giving it a creamy texture later. Cook for about 2 minutes, letting the flour brown slightly.

Slowly pour in the chicken broth while stirring continuously to avoid lumps. The broth will help deglaze your pot, bringing all those tasty bits up from the bottom. This is where flavor transformation begins!

Add the chicken, bay leaves, rosemary, thyme, and wild rice. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 40-45 minutes, or until the rice is tender and the chicken is cooked through.

Once the chicken is done, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, then stir it back into the pot.

Pour in the milk and lemon juice, stirring everything together. This adds creaminess without being overly heavy. Toss in the chopped spinach at the end, allowing it to wilt in the heat. Season to taste with salt and pepper.

Ladle that delicious soup into bowls. Garnish with a sprinkle of fresh herbs if desired. Now, you're ready to dig in and savor each warm spoonful!