Chicken, Mushroom, and Wild Rice Soup

1. Season the chicken breasts with salt, pepper, thyme, rosemary, parsley, and turmeric.
2. Heat 1 tbsp olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add butter and the remaining 1 tbsp olive oil. Add the diced onion, carrots, and celery, with a pinch of salt and the remaining seasonings. Sauté for 5-7 minutes until softened.
4. Add the sliced mushrooms and cook for another 5 minutes until tender and browned.
5. Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring.
6. Pour in the white wine, scraping up any brown bits. Simmer for 2-3 minutes until reduced.
7. Add the chicken broth, wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine.
8. Return the seared chicken to the pot, along with a parmesan rind (if using) and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
9. Remove the chicken, shred it, and return it to the pot. Simmer for another 5 minutes.
10. Remove the bay leaf and parmesan rind. Stir in the sour cream until fully combined. Adjust seasoning with salt, pepper, and lemon juice.
11. Garnish with fresh thyme, black pepper, and parmesan cheese. Serve with crusty bread and enjoy!