In a  large Dutch oven ( like the one here ) over medium heat add in the butter or you can use olive oil.   Add in the onion, celery, carrots and chicken breast.

Sprinkle with the seasonings- salt, thyme, oregano, rosemary and sage and cook until the onions are translucent. Add in the flour and coat.

Pour in the 8 cups of broth and turn the heat up to medium-high heat.

Once it comes to a boil, add in the wild rice blend ( be sure to rinse the rice under cold water before using) and once it boils reduce the heat to  medium-low heat and place the lid on the Dutch oven. Let the soup simmer for an hour until the rice is done.

Sometimes it takes an hour and 15 minutes.  Add in the lemon juice. Serve in bowl and if you really want to get fancy, serve with lemon slices or lemon zest on top.