Creamy Chicken and Wild Rice Soup

In a large stock pot over medium heat, melt the butter and add the olive oil.

Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the chopped onions, celery, and carrots to the pot. Sauté until they begin to soften.

Add the frozen chicken or turkey carcass to the pot.

Season with all-purpose seasoning and chicken bouillon powder, stirring to combine.

Pour in the water, ensuring the carcass is mostly submerged.

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer until the meat is fully defrosted and falling off the bone.

Carefully remove the carcass and any large bones from the pot and place them in a large bowl to cool slightly.

Once cool enough to handle, pick all the meat off the bones. Discard the bones and skin.

Add the wild rice blend to the simmering broth.

Return the picked chicken meat to the pot. Continue to simmer until the rice is tender.

In a small bowl or measuring cup, whisk together the all-purpose flour and heavy cream to create a smooth slurry.

Slowly stir the slurry into the soup. Continue to simmer for a few more minutes until the soup has thickened.

Serve hot, garnished with freshly grated Parmesan cheese if desired.