4 tbsp unsalted butter

1 cup carrots, diced into small cubes

1 cup yellow onion, diced into small cubes

1 cup celery, chopped

3/4 cup wild rice

1/3 cup all-purpose flour

1 lb boneless chicken breast, cut into small cubes

8 cups low-sodium chicken broth

1/2 tsp salt, or to taste

1 tsp ground black pepper, or to taste

1 cup heavy whipping cream

Preheat a soup pot or Dutch oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.

Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).

Add wild rice, and chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.

Slowly pour in heavy cream, continuously stirring to create an even texture.

Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.