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

2. Add onion, carrots, and celery and cook until softened, about 5 minutes.

3. Stir in minced garlic and cook for 1 minute until fragrant.

4. Add diced chicken and cook until lightly browned on all sides.

5. Stir in rinsed wild rice, coating it with the vegetable and chicken mixture.

6. Pour in chicken broth, add thyme, bay leaf, salt, and pepper, and bring to a gentle boil.

7. Reduce heat to low, cover, and simmer for 40–45 minutes until the rice is tender and chicken is cooked.

8. In a separate pan, melt butter and whisk in flour to form a roux.

9. Gradually whisk heavy cream into the roux until smooth and lump-free.

10. Pour the cream mixture into the soup and stir to combine.

11. Simmer soup for an additional 5–10 minutes until thickened and silky.

12. Remove bay leaf, adjust seasoning if needed, garnish with parsley, and serve hot.