Pat the chicken breasts dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until lightly browned and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the pot and set aside on a cutting board to cool slightly. Once cool enough to handle, shred or dice the chicken.

Reduce heat to medium. Add 3 tbsp unsalted butter to the same pot. Once melted, add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened.

Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant.

Sprinkle the 1/4 cup all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in the 6 cups of chicken broth, ensuring no lumps form. Add the rinsed wild rice blend. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the wild rice is tender and has bloomed. Stir occasionally to prevent sticking.

Once the wild rice is tender, stir in the shredded or diced chicken. Add the 1/2 cup heavy cream. Stir well and heat through for 3-5 minutes, being careful not to boil the soup after adding the cream.

Taste and adjust seasoning with additional salt and black pepper as needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy!