Creamy Chicken and Wild Rice Soup

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.

2.Add the minced garlic and sauté for an additional minute until fragrant.

3.Stir in the diced chicken and cook until the chicken is no longer pink, about 5-6 minutes.

4.Add the rinsed wild rice, chicken broth, dried thyme, and dried rosemary to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 45 minutes, or until the wild rice is tender.

5.Once the rice is cooked, stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.

6.Serve hot, garnished with fresh chopped parsley.