Chicken Wild Rice Soup

Rinse wild rice and cook according to package directions until tender but still slightly chewy. Drain and set aside.

In a large Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then brown for 4-5 minutes. Remove chicken to a plate.

In the same pot, sauté onion, carrots, and celery for 5-6 minutes until softened. Add mushrooms and cook another 4-5 minutes until browned. Stir in garlic, thyme, and rosemary, cooking for 30 seconds.

Add chicken broth and bay leaves, scraping up any browned bits. Return chicken to the pot. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually whisk in milk until smooth, cooking for 4-5 minutes until thickened.

Slowly pour the milk mixture into the soup, stirring constantly. Add cooked wild rice and heavy cream. Simmer for 10-15 minutes until thickened to desired consistency.

Remove bay leaves, season with salt and pepper to taste, and garnish with fresh parsley before serving.