Creamy Chicken & Wild Rice Soup : Hearty Comfort in a Bowl

In a large pot, melt half the butter over medium heat. Add onion, carrots and celery; sauté until softened (about 5 minutes). Add garlic and cook 30 seconds more.

Add remaining butter and stir in flour to form a light roux; cook 1–2 minutes, whisking until bubbly.

Gradually pour in chicken broth while whisking to prevent lumps. Add thyme, rosemary, salt and pepper.

Add chicken breasts and wild rice. Bring to a simmer, reduce heat, cover and cook ~30 minutes or until rice is tender and chicken is cooked through.

Remove chicken from the pot, shred or dice it, then return to soup. Stir in milk and heavy cream (if using), and heat through but do not boil.

Adjust seasoning. Serve topped with fresh parsley.