Hearty Chicken & Wild Rice Soup

1.Heat the olive oil in a large Dutch oven or stockpot over medium heat.

2.Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the onions are translucent and softened.

3.Add the diced potatoes, uncooked rice blend, chicken broth, water, thyme, rosemary, and bay leaf to the pot. Bring the mixture to a boil.

4.Once boiling, reduce the heat to low, cover the pot partially, and simmer for 25 minutes, or until the rice begins to soften.

5.Add the cut chicken pieces, salt, and pepper to the soup. Continue to simmer, uncovered, for another 15 minutes, or until the chicken is cooked through and no longer pink in the center.

6.Stir in the frozen mixed vegetables and frozen broccoli florets. Cook for an additional 5 to 7 minutes, until the vegetables are tender-crisp.

7.Remove and discard the bay leaf. If using, stir in the heavy cream for a richer consistency.

8.Taste the soup and adjust seasoning with additional salt and pepper as needed.

9.Ladle the hearty soup into bowls and garnish generously with fresh chopped parsley before serving hot.