Chicken Wild Rice Soup

In a large pot or dutch oven over medium heat, melt butter. Add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring often, to remove the raw flour taste.
Slowly pour in the chicken broth while stirring. Add the wild rice blend, poultry seasoning, kosher salt, and black pepper. Bring to a gentle simmer.
Let the soup simmer for 40–45 minutes, stirring occasionally, until the wild rice is tender and fully cooked.
Stir in the shredded chicken and heavy cream. Simmer for another 5–10 minutes until heated through and slightly thickened.
Stir in the spinach at the end of the cooking time and let it wilt. Taste and add additional salt if needed. Add a small splash of lemon juice if desired.