Cook the wild rice: In a separate pot, simmer wild rice in lightly salted water for 40–60 minutes until the grains split and are tender. Drain and set aside.

Sauté the vegetables: In a large soup pot or Dutch oven, melt butter over medium heat. Sauté onion, celery, carrots (and mushrooms, if using) until vegetables soften and onions turn translucent.

Add chicken and herbs: Add chicken pieces and dried thyme, cooking until chicken is lightly browned and mostly cooked through. Season with salt and pepper.

Make the roux: Sprinkle flour over sautéed veggies and chicken. Stir and cook for 1–2 minutes to eliminate raw flour taste.

Create the base: Gradually whisk in chicken broth, stirring to avoid lumps. Bring to a gentle simmer and let stew for a few minutes until slightly thickened.

Combine with wild rice and cream: Stir in fully-cooked wild rice. Pour in heavy cream or evaporated milk (if using) and heat through—do not boil. Adjust seasoning to taste.

Finish & serve: Remove from heat. Garnish with chopped parsley if desired. Ladle into bowls and serve hot with warm crusty bread.