Creamy Chicken and Wild Rice Soup Is Pure Comfort

Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion mixture, 3/4 teaspoon dried thyme, 2 dried bay leaves, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Meanwhile, rinse 1 cup wild rice in a fine-mesh strainer.