Heat gheein a large pot or dutch oven over medium heat. When hot, add the onion, carrot, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.
Add the chicken, broth, bay leaves, thyme, rosemary, and oregano . Stir to combine and increase heat so that it comes to a boil. Once the soup is boiling, reduce the heat to a low simmer over low heat. A the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes (or cook time as instructed on the rice packaging)
After the rice is tender, uncover the soup and increase the heat so that is it simmering more vigorously, but not boiling (about medium heat)..
While the soup is cooking. Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes .Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C. fresh water & Blend until smooth.
Remove Chicken from the pot & shred.
Add Chicken back to the dutch oven, along with the cashew cream. stir until well combined. Continue to cook the soup, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes. Stir in the lemon juice, serve and enjoy!