Wild Rice Soup is a creamy soup that is full of flavor! Packed with fresh veggies, juicy chicken, and tender wild rice, this soup is a winter must make.
Melt the butter in a large dutch oven over medium heat.
Stir in onion, carrot, celery, and mushrooms. Sauté vegetables in butter for about 5-7 minutes or until they are tender.
Add the salt, sage, pepper, and garlic and sauté for one minute.
Slowly add flour stirring as you add it, so it does not clump together. Gradually whisk in broth then add the rice, thyme, and bay leaves. Cook, stirring constantly until the mixture comes to a boil.
Reduce the heat to low and cover with a lid that is slightly offset and let it simmer for 30-35 minutes, stirring halfway through to make sure nothing is sticking to the pan.
Next, stir in chicken and cook for 5 minutes.
Slowly stir in half and half; heat to serving temperature for about 10 minutes. Garnish with parsley and serve.