Start by cooking the wild rice according to the package instructions. When it is ready, pour it over a drain.

Dice carrots, onion and celery.

In your large dutch oven over medium heat, sauté the bacon until it is crisp around the edges.

Leaving the bacon fat in with the bacon, add your chopped onions, celery and carrots. If you are using leftover bacon, do add another oil like olive oil or butter.

Add fresh herbs generously.

Add a teaspoon of black pepper, tbls of salt, and a tbls of garlic powder.

Let that sauté for a couple minutes, just to give the vegetables a head start.

Add your broth and wild rice and let it come to a boil. Turn it back and let it simmer for about 10 minutes, until the vegetables are tender.

Whisk the flour and the cold milk together in a separate bowl until its clump-free. When the soup is at a boil/simmer, pour in your flour mixture.

Let that come to a simmer again, you should be able to see that it has thickened up a bit.

Add your shredded cheese now, and your chicken.

Turn off the heat and add the heavy cream.

Stir, serve and enjoy a bowl of divine nourishment.