1-Getting started: First, cook the wild rice blend according to the package directions to ensure it’s tender and flavorful. About halfway through that process, melt 1 tablespoon of butter in a large pot over medium heat and add the diced onion, carrots, and celery, sautéing for about 4 minutes until they soften.

2-Next, toss in the minced garlic and sauté for another 30 seconds to bring out its aroma. Then, stir in the chicken broth, dried marjoram, sage, rosemary, salt, and pepper, and bring everything to a boil over medium-high heat before adding the chicken breast halves.

3-Once boiling, cover the pot, reduce the heat to medium-low, and simmer for 12 to 16 minutes until the chicken is fully cooked. Remove the chicken, let it cool for 5 minutes, then shred it into bite-sized pieces and set aside while keeping the soup warm.

4-Finishing Touches: In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat and whisk in the flour, cooking for 1 1/2 minutes. Slowly add the milk and heavy cream, stirring constantly until the mixture thickens.

5-Finally, mix this thickened base back into the soup pot with the shredded chicken, cooked wild rice, and lemon zest. Stir well, remove from heat, and let it cool slightly before serving. This step-by-step approach makes creamy chicken wild rice soup a breeze, even for beginners.