STOVETOP WITH RAW CHICKEN

1. Prepare wild rice, according to package instructions.
2. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
3. Add last 2 Tbsp of butter to the pot, along with the onions, carrots, and celery. Cook for 4-5 minutes, stirring every so often, until soft. Add garlic and cook until fragrant, about 30 seconds.
4. Add in all the seasonings (salt, pepper, thyme, rosemary, sage and marjoram - if using), and return about 2/3 of the cooked mushrooms back to the pot, reserving the last 1/3 for topping the soup with later.
5. Add in 1 lb raw, boneless, skinless chicken breasts, cut into thirds.
6. Pour in the chicken stock and bay leaf and stir well. Bring to a boil over HIGH heat, then once boiling, reduce heat to LOW and simmer, covered, for 15-20 minutes.
7. Remove bay leaf, then remove chicken and shred.
8. In another small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
9. Stir dairy mixture and shredded chicken back into the slow cooker and cook on MED heat for 5-10 minutes.
10. Stir in cooked rice and lemon juice and serve as directed.

SLOW COOKER/CROCKPOT VERSION

1. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
2. Season 1 lb raw, boneless, skinless chicken breasts with salt and pepper, then add to the bottom of a 6 quart slow cooker.
3. Add in UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf.
4. Cover and cook on LOW for 6-8 hours.  Remove bay leaf, then remove chicken and shred.
5. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
6. Add 2/3 of the mushrooms to the slow cooker. Stir dairy mixture and shredded chicken back into the slow cooker and cook on HIGH for 5-10 minutes.
7. Stir in lemon juice and serve as directed.

PRESSURE COOKER/INSTANT POT VERSION

1. Add 2 Tbsp butter to a large heavy bottomed deep pot and heat over MED-HIGH heat. I use my dutch oven for this. When melted, add sliced mushrooms and cook, about 6-8 minutes, until mushrooms are golden brown. Remove to a plate.
2. Add 1 lb raw, boneless, skinless chicken breasts, UNcooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf to insert of Instant Pot.
3. Cover and cook on manual (or high pressure, depending on your model) for 25 minutes.  Perform a natural pressure release for 5-10 minutes, then turn the valve to venting to release any remaining steam and pressure.
4. Remove bay leaf, then remove the chicken, shred, and add it back into the instant pot.
5. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine.  Cook, whisking often, about 1 minute.  Slowly, a little bit at a time, whisking in between each addition, add in milk and half and half (or cream).  Cook, stirring often, for several minutes, until thickened.
6. Add 2/3 of the mushrooms to the pot. Stir dairy mixture into the instant pot.  Select "saute" and cook 5-10 minutes.
7. Stir in lemon juice and serve as directed.