Cook the wild rice: Rinse the rice under cold water. In a medium pot, combine the rice with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer until tender and some grains have split, about 40–50 minutes for wild rice or 20–30 for a blend. Drain any excess water and set aside.

Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant.

Add seasoning and broth: Stir in the thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in the chicken broth. Bring to a gentle simmer.

Stir in chicken and rice: Add the cooked chicken and cooked wild rice to the pot. Let it simmer on low for 10 minutes so the flavors meld.

Make the roux: In a small saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook for 2–3 minutes, whisking constantly, until the mixture turns slightly golden and smells toasty.

Thicken the soup: Ladle about 1 cup of hot broth from the soup into the roux, whisking until smooth. Pour this mixture back into the main pot while stirring. Simmer for 5 minutes to thicken.

Finish with cream: Reduce the heat to low. Stir in the heavy cream or half-and-half. Let it warm through for 2–3 minutes without boiling. Add a squeeze of lemon juice to brighten the flavor.

Adjust and serve: Taste and add more salt, pepper, or lemon as needed. Remove the bay leaf. If using, stir in parsley. Serve hot with crusty bread.