1. Rinse wild rice thoroughly in a fine-mesh strainer under cold water for 30 seconds. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and dried thyme. Let sit at room temperature for 15 minutes.

2. Meanwhile, dice onion, carrots, and celery into uniform 1/4-inch pieces. Mince garlic finely and slice mushrooms uniformly.

3. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon butter and let melt until foaming. Sear chicken thighs for 4-5 minutes per side until deep golden brown. Remove to a plate and set aside.

4. Reduce heat to medium. Add remaining 2 tablespoons butter to the pot. Add diced onion, carrots, and celery. Cook 5-7 minutes, stirring occasionally and scraping up browned bits, until vegetables soften and onions become translucent.

5. Add minced garlic and sliced mushrooms. Cook 3-4 minutes until mushrooms release moisture and start to brown.

6. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste.

7. Gradually pour in chicken broth while stirring to prevent lumps. Add water, rinsed wild rice, bay leaves, thyme, and rosemary.

8. Nestle the seared chicken thighs back into the pot, submerging them in liquid. Bring to a boil over high heat.

9. Immediately reduce to a gentle simmer. Cover pot partially (leave slightly ajar) and simmer for 45-55 minutes, checking at 45 minutes. Wild rice should be tender with slight chew, and chicken should easily shred with a fork.

10. Remove pot from heat. Transfer chicken to a cutting board using tongs. Remove and discard bay leaves.

11. Taste soup and adjust seasoning with salt and pepper. Once chicken cools for 2-3 minutes, shred into bite-sized pieces using two forks.

12. Return shredded chicken to pot. Stir in heavy cream and fresh lemon juice. Add fresh parsley.

13. Let soup sit for 5 minutes to allow flavors to meld. Taste one final time and adjust seasoning. Serve hot with crusty bread.