Hearty Chicken and Wild Rice Soup

Cook the wild rice blend according to the package directions.

In a large pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, and celery, sautéing for 4 minutes. Add the garlic and cook for 30 seconds more.

Stir in the chicken broth, thyme, marjoram, sage, rosemary, salt, and black pepper. Increase the heat to medium-high, and add the chicken to the pot. Bring the mixture to a boil.

Cover the pot with a lid, reduce the heat to medium-low, and let the mixture simmer until the chicken is cooked through, about 12-16 minutes, turning the chicken once during cooking. Remove the chicken and allow it to cool for 5 minutes before shredding it into bite-sized pieces.

In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 1/2 minutes, whisking constantly.

Slowly pour the milk into the butter and flour mixture, whisking constantly. Stir in the heavy cream, and continue to cook until the mixture thickens.

Add the milk mixture to the soup, followed by the shredded chicken, cooked rice, and lemon zest. Stir well to combine and remove from heat. Let the soup cool slightly before serving.