Chicken and Wild Rice Soup

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

Add onion, carrots, and celery; sauté for 5 minutes until softened.

Stir in garlic, thyme, and bay leaf; cook for another 30 seconds until fragrant.

Pour in chicken broth and add rinsed wild rice. Bring to a boil.

Reduce heat, cover, and simmer for 45 minutes, or until rice is tender.

Stir in shredded chicken and cook for another 5–10 minutes.

Add cream or milk if desired and stir to combine.

Season with salt and pepper to taste, then remove bay leaf.

Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.