8-ouncepackage uncooked long grain wild ricediscard seasoning packet
In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
Add garlic, bay leaves, thyme, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 20 minutes.
Whisk cream, milk and flour together in a bowl. Whisk into soup until combined.
Stir in wild rice and simmer for another 20 minutes or until rice is tender.
Divide into bowls and serve hot. Leftover soup can be frozen, if desired.
Leftovers taste great. Just keep in mind the rice will soak up the liquid so you may need to add chicken broth when you reheat a serving.Storage: Once soup is completely cooled, transfer to an airtight container and refrigerate for up to 3-4 days. I don't recommend freezing as the texture will change dramatically.Reheating: While you can certainly microwave leftovers, I highly recommend reheating in a saucepan on the stove over low heat. If it's too thick, add a little chicken broth or milk to thin it out a bit.