Creamy Chicken and Wild Rice Soup

Thanksgiving 2017 post #3.  This was our prelude to the big meal, but it could have nearly been its own meal.  Very tasty and filling (as one might expect of a creamy soup)--9 of 10 for this one.  It makes quite a bit; I have some in the freezer and am hoping it will thaw well :)

https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/

Ingredients:

3/4 c. uncooked wild rice blend (used the original recipe recommendation of Lundberg Wild Rice blend, found at Target)
1 c. chopped yellow onion
1 c. chopped carrots (I cut mine in circles to look nicer in the soup)
1 c. diced celery
7 T. butter, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth
1/4 tsp. each: dried thyme, marjoram, sage, and rosemary
salt and ground black pepper, to taste
1 lb. boneless skinless chicken breast
1/2 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 tsp. lemon zest

Instructions:

1. Prepare rice according to package directions.

2. Halfway through rice cooking, melt 1 T. of the butter over medium heat.  Add the onions, carrots, and celery.  Cook, stirring occasionally, until slightly tender (around 4 min.)

3. Add garlic and cook for additional 30 sec.

4. Stir in chicken broth, thyme, marjoram, sage, rosemary, salt, and pepper. 

5. Increase heat to medium-high.  Add chicken and bring to a boil.

6. Cover pot and cook for 12-15 minutes.

7. Remove chicken from mixture and set aside on cutting board to cool for 5 min.

8. Meanwhile, reduce heat to low and stir in the cooked rice.

9. Cut/shred chicken and stir in to soup mixture.

10.  In a separate medium saucepan, melt the remaining 6 T. of butter over medium heat.

11. Whisk in flour and cook 1 1/2 min, whisking constantly.

12. Continue whisking vigorously and slowly pour milk into butter/flour mixture as you whisk (much easier if you have someone to help here!)

13. Cook mixture, whisking constantly, until it thickens (this does not take long).

14. Pour milk mixture into soup mixture and stir to combine.  Cook for 5 min.

15. Stir in heavy cream and lemon zest.  Let cook for 1 more minute.

16. Serve up and enjoy!