Melt Butter & Sauté Mirepoix: In a large Dutch oven or heavy soup pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes until softened and translucent.

Cook Out Flour: Stir in minced garlic, fresh thyme, and rosemary; cook 1 minute until fragrant. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out raw flour taste.

Whisk in Broth: Slowly pour in the chicken bone broth while whisking vigorously to incorporate the roux without any lumps. Bring to a gentle boil.

Simmer Wild Rice: Stir in the rinsed wild rice blend and bay leaf. Reduce heat to low, cover tightly, and simmer for 30 to 35 minutes until the rice grains puff open and are tender with a slight chew.

Stir in Chicken & Cream: Discard the bay leaf. Stir in the shredded cooked chicken breast, remaining 1 tablespoon butter, heavy whipping cream, salt, and black pepper. Simmer uncovered for 5 minutes until rich and velvety.

Garnish & Serve: Ladle hot soup into wide bowls, garnish with fresh parsley and extra cracked black pepper, and serve with warm crusty sourdough bread.