1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften. They should look slightly translucent and tender.

2. Add the minced garlic and dried thyme to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.

3. Sprinkle the flour over the softened vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook and create a light roux. This will help thicken the soup later. The mixture should look slightly pasty.

4. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken slightly.

5. Stir in the cooked wild rice blend and the shredded or diced cooked chicken. Reduce the heat to low and let it simmer for 5-7 minutes, allowing all the flavors to meld together and the chicken to heat through.

6. Pour in the heavy cream and stir until well combined. Season the soup with black pepper and salt to taste. Start with a little and add more if needed. Heat through gently for another 2-3 minutes, but do not bring to a rolling boil after adding the cream, as it can curdle.

7. Ladle the hot soup into bowls. If desired, garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately.