I love soups. All kinds of soups and especially in the winter. This soup is so good and layers so many flavors. And it’s a little something different than our traditional chicken noodle.

Ingredients:

3/4 cup uncooked wild rice blend
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 2-3 stalks)
7 tbsp. butter , diced and divided
1 clove garlic minced
4 1/2 cups low sodium chicken broth (measured from 3 14.5 ounce cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Directions

1- Prepare rice according to directions listed on package

2-Halfway through rice cooking, in a separate large pot, melt 1 tbsp. butter over medium heat. Add onion, carrots and celery and saute until slightly tender about 4 minutes, adding garlic during las 30 seconds of sauteing. 3-Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste.

4-Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12-15 minutes, or until chicken is cooked through.

5- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pices. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.

6-In a separate medium pan melt remaining 6 tbsp. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. then, while whisking slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer or until soup is thickened. Stir in heavy cream and lemon zest and serve warm.

enjoy!