Cook the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pot and set it aside on a plate to cool. Once cool enough to handle, shred it using two forks.

Sauté the Vegetables: In the same pot, reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Make the Roux: Add the butter to the pot and let it melt completely. Sprinkle the plain flour over the vegetables and stir continuously for 1-2 minutes. This cooks out the raw flour taste and is a crucial step for a flavourful base. This paste is called a roux.

Build the Soup Base: Gradually pour in about 250ml of the chicken stock while whisking constantly. This will create a smooth, thick paste. Once smooth, slowly whisk in the remaining chicken stock until fully combined. This gradual addition is key to a lump-free soup.

Simmer with Rice and Herbs: Bring the mixture to a gentle simmer. Add the rinsed wild rice blend, fresh thyme sprigs, and the bay leaf. Stir everything together, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the rice is tender and has started to split. Stir occasionally to prevent the rice from sticking.

Finish the Soup: Once the rice is cooked, remove the pot from the heat. Fish out the thyme sprigs and the bay leaf and discard them.

Add Cream and Chicken: Pour in the double cream and add the shredded chicken back into the pot. What works best for me is to stir gently until everything is well combined and the chicken is heated through. Be careful not to let the soup boil after adding the cream.

Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls, garnish with fresh chopped parsley, and serve immediately.