Ingredients

Scale

For the Soup:

2 tablespoons olive oil or butter

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried rosemary

1 cup wild rice, rinsed

6 cups chicken broth

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 cup heavy cream or whole milk

2 tablespoons all-purpose flour (for thickening, optional)

Instructions

Sauté the Vegetables:

In a large pot or Dutch oven, heat olive oil or butter over medium heat.

Add onion, carrots, and celery, cooking until softened (about 5 minutes).

Stir in garlic, salt, black pepper, thyme, parsley, and rosemary, cooking for another minute.

Cook the Wild Rice:

Add wild rice and chicken broth to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 45-50 minutes, or until the wild rice is tender.

Add the Chicken & Cream:

Stir in the shredded chicken and let simmer for another 5 minutes.

In a small bowl, whisk together heavy cream and flour (if using) to create a slurry. Stir it into the soup to thicken.

Cook for an additional 5 minutes, stirring occasionally, until the soup is creamy and well combined.

Serve:

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or extra black pepper.