Creamy Chicken and Wild Rice Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

3.Add the bite-sized chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.

4.Stir in the wild rice, chicken broth, dried thyme, dried rosemary, bay leaf. Season with salt and black pepper to taste.

5.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the wild rice is tender.

6.In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

7.Gradually whisk in the heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 3-4 minutes.

8.Remove the bay leaf from the soup pot. Stir the cream mixture into the soup, mixing well to combine.

9.Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

10.Garnish with fresh parsley before serving.