A creamy and hearty soup loaded with tender chicken, nutty wild rice, and savory vegetables, perfect for a cozy meal.

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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
Stir in garlic and cook for another minute.
Add chicken, chicken broth, wild rice, thyme, rosemary, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for about 45-50 minutes, until rice is tender and chicken is cooked through.
Remove chicken, shred it, and return it to the pot.
In a small saucepan, melt butter and whisk in flour to form a roux. Cook for 1-2 minutes.
Slowly whisk in heavy cream to the roux, then add this mixture to the soup, stirring well to combine and thicken the soup.
Simmer for another 5-10 minutes. Adjust seasoning as needed.
Serve hot, garnished with chopped parsley.

Use rotisserie chicken to save time on cooking.
Substitute with coconut milk for a dairy-free version.
Wild rice blend offers more texture but pure wild rice can be used for a nuttier flavor.
Soup will thicken as it sits; thin with extra broth or cream if needed when reheating.