Hearty Chicken and Wild Rice Soup

In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.

Include the minced garlic and cook for an additional 30 seconds.

Stir in the wild rice blend, chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce the heat. Cover and let it simmer for about 45 minutes until the rice is tender.

In a small pan, melt some butter and whisk in flour to create a roux. Gradually add a cup of soup broth to the roux, whisking until smooth, then pour it back into the soup.

Stir in the heavy cream or half-and-half, and let it simmer on low for 5–10 minutes. Season with salt, pepper, and lemon juice if desired. Garnish with fresh parsley before serving warm.