Cook Wild Rice: In a medium saucepan, combine 1 cup rinsed wild rice with 3 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until tender and kernels begin to split. Drain any excess liquid and set aside.

Sauté Mirepoix: In a large Dutch oven or heavy soup pot, melt 4 tbsp butter over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 6 to 8 minutes until vegetables soften and onions turn translucent. Add minced garlic, fresh thyme, poultry seasoning, salt, and black pepper, cooking for 1 minute until highly fragrant.

Make Creamy Roux: Sprinkle 1/3 cup flour evenly over vegetables. Stir constantly for 2 minutes to cook out raw flour flavor.

Pour Broth & Simmer: Slowly pour in chicken bone broth while stirring continuously to prevent flour lumps. Bring soup to a boil, then reduce heat to low and simmer for 10 minutes until broth thickens into a velvety base.

Add Chicken, Rice & Cream: Stir in shredded cooked chicken, the cooked wild rice, and heavy whipping cream. Simmer on low heat for an additional 8 to 10 minutes until heated through and flavors are harmoniously blended. (Do not boil once cream is added).

Garnish & Serve: Taste and adjust salt and pepper. Ladle into deep bowls, garnish with freshly chopped parsley and freshly ground black pepper, and serve with crusty artisan bread!