Creamy Chicken, Wild Rice and Vegetable Soup

First things first I love to prep the ingredients. Dice the chicken breast, onion, carrots, mushrooms, kale. Wash the wild rice.
In a small bowl, combine the parsley, salt, pepper, chili powder, and cumin. Sprinkle a little of the mixture onto the chicken while cooking.
Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced chicken, and half of the seasoning mix. Sauté for 5-7 minutes, until lightly golden and cooked through.
Remove the chicken from the pot and dice into smaller pieces on a cutting board.
In the same pot the chicken was in, add a drizzle more olive oil. Add the onion, carrots, and mushrooms. Sprinkle in the remaining seasoning mix and sauté for 5 minutes, until fragrant.
Stir in the garlic and cook for 1 minute. If you’re like me and enjoy a thicker soup, sprinkle in 1 tbsp of flour and stir well to coat the veggies.
Add the kale to the pot and stir until slightly wilted.
Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer.
Add the washed rice and simmer for 7–10 minutes.
Return the cooked chicken to the pot. Stir in the half & half, fresh parsley, and lemon juice. Add 1-2 cups of water (or more broth!) to adjust consistency to your liking. Simmer for another 5 minutes until rice is fully cooked.
Ladle into bowls and garnish with more parsley and freshly grated Parmesan. Serve warm and enjoy the cozy vibes!