Wash and Dice Vegetables: Start by washing your vegetables. Dice the carrots, celery, and onion into small pieces.

Cook Chicken: If you're using uncooked chicken, poach or roast it first, then shred it into bite-sized pieces. If you’re using rotisserie chicken, simply shred it for convenience.

Cook the Wild Rice: Cook the wild rice according to the package instructions. Set it aside once it’s done.

Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes or until the vegetables are softened.

Add Garlic and Herbs: Stir in 3 minced garlic cloves, 1 teaspoon of thyme, and 1 teaspoon of rosemary. Let it cook for another minute, allowing the garlic to become fragrant.

Make the Roux: Sprinkle 2 tablespoons of flour into the pot to create a roux. Stir continuously for about 2-3 minutes to ensure it doesn’t burn and forms a smooth paste.

Add the Broth: Gradually pour in 4 cups of chicken broth while stirring constantly to avoid lumps. Continue stirring until the mixture is smooth and well-combined.

Add Chicken and Rice: Stir in the cooked wild rice and shredded chicken. Bring the soup to a gentle simmer and let it cook for 15 minutes, allowing all the flavors to meld together.

Add the Cream: Lower the heat and slowly add 1 cup of heavy cream (or half-and-half). Stir gently until everything is well blended.