Prep time: 15 Minutes. Cook time: 1 hour

5 servings

3/4 C. uncooked wild rice blend

1 C. chopped yellow onion

1 C. diced carrots

1 C. diced celery

7 Tbsp. butter, diced/divided

1 clove garlic minced

4 1/2  C. low-sodium chicken broth

1/4 tsp. dried thyme

1/4 tsp. dried marjoram

1/4 tsp dried sage

1/4 tsp. dried rosemary

salt and pepper to taste

garlic salt to taste

1 lb. boneless chicken breasts

1/2 C. flour

1 1/2 C. milk

1/2 C. cream

1 tsp. lemon zest


Prepare rice according to directions on package. in a separate large pot, melt 1 Tbsp. butter. Add onion, carrots, and celery. Saute until tender. Add garlic, saute. Cut chicken into cubes and add to pot. Once cooked, add chicken broth, thyme, marjoram, sage, and rosemary and season with salt and pepper. Increase heat to medium/high and bring to a boil. Cover for 10 minutes or until chicken is cooked through. Reduce heat to low and add rice mixture to soup.

In a separate saucepan, melt remaining 6 Tbsp. butter over medium heat. Add flour and cook, whisking constantly. While whisking, slowly add milk into flour. Mix. Cook mix until it thickens. Once thickened, add to soup. Add heavy cream and lemon zest.