Step 1

Pour the broth, water and half & half into a sauce pan and heat on low until warm. Do not boil.

Step 2

Meanwhile, melt butter over medium to medium-low heat. Add in the onion with a pinch of kosher salt. Stir and cook until soft and translucent. About 5 to 8 minutes.

Step 3

Add in mushrooms, sage, garlic powder and turmeric. Stir and cook 2 to 3 minutes.

Step 4

Sprinkle in lour and stir and cook for 2 minutes.

Step 5

Add in the rice and while stirring, pour in warm liquids. Bring to a simmer on medium-to medium high and then reduce heat to low until soup has thickened and rice is cooked. About 20 minutes.

Step 6

Stir in shredded chicken, baby spinach and cook until the chicken is heated through and the spinach has wilted.

Step 7

Taste and season with salt and pepper to taste.