Melt 2 tablespoons of unsalted butter in a heavy 6-quart enameled Dutch oven or soup pot over medium heat.

Add the diced yellow onion, sliced carrots, and chopped celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent and the vegetables soften slightly.

Stir in the minced garlic, fresh thyme leaves, and rosemary. Sauté for another 60 seconds until delightfully fragrant.

Add the remaining 2 tablespoons of butter to the pot, let it melt, then sprinkle the all-purpose flour evenly over the vegetables. Stir constantly for 2 minutes to cook out the raw flour flavor.

Gradually pour in the chicken bone broth in steady splashes, whisking vigorously after each addition to dissolve the roux seamlessly into a smooth, lump-free liquid.

Add the rinsed wild rice blend, dried bay leaf, fine sea salt, and freshly cracked black pepper. Stir well to incorporate.

Bring the soup to a lively rolling boil, then immediately lower the heat to medium-low. Cover tightly with the Dutch oven lid and simmer gently for 40 to 45 minutes, stirring every 10 minutes to prevent rice from sticking to the bottom, until the grains burst and turn tender-chewy.

Remove the lid and discard the bay leaf. Stir in the shredded cooked chicken and heavy whipping cream.

Simmer uncovered over low heat for 5 minutes, allowing the cream to meld into the broth and heat the chicken completely through.

Remove from heat. Stir in 1 teaspoon of fresh lemon juice to balance the rich savory dairy. Taste and season with additional salt and black pepper if needed.

Ladle hot into wide ceramic bowls, garnish with freshly chopped parsley and a sprinkle of cracked black pepper, and serve alongside warm crusty artisan bread!