Chicken and Wild Rice Soup

Instructions

1. Cook the wild rice
   In a separate pot, cook the wild rice according to package instructions, usually about 45 minutes. Once cooked, drain any excess water and set aside.
2. Prepare the soup base
   In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook for an additional 30 seconds until fragrant.
3. Cook the chicken
   Add the diced chicken to the pot and cook until no longer pink on the outside, about 5 minutes. Season with salt and pepper.
4. Add liquids and seasonings
   Pour in the chicken broth and add bay leaves and dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is fully cooked and vegetables are tender.
5. Create the creamy base
   In a separate bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the soup, stirring constantly. Continue to simmer for 5-7 minutes until the soup begins to thicken.
6. Incorporate the rice
   Add the cooked wild rice to the soup and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. Finish with cream
   Stir in the heavy cream and chopped parsley. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
8. Serve hot
   Ladle the soup into bowls and garnish with additional fresh parsley if desired. Serve with crusty bread for a complete meal.