Sauté the Mirepoix: In a large 6-quart Dutch oven or heavy soup pot, melt 1 tablespoon of butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables begin to soften and become fragrant. Stir in minced garlic and cook for 1 minute until aromatic.

Simmer Chicken & Wild Rice: Pour in 5 cups of chicken broth. Add the uncooked wild rice blend, raw chicken breasts, poultry seasoning, thyme sprigs, rosemary, bay leaf, salt, and black pepper. Bring soup to a rolling boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 30 to 35 minutes until the wild rice is tender-chewy and chicken reaches an internal temperature of 165°F (74°C).

Shred the Chicken: Use tongs to transfer cooked chicken breasts to a clean cutting board. Shred into bite-sized pieces using two forks. Discard thyme stems, rosemary sprig, and bay leaf from the pot. Return shredded chicken to the simmering soup.

Whisk the Velvet Roux: In a separate small saucepan over medium heat, melt the remaining 3 tablespoons of butter. Whisk in flour and cook for 1 to 2 minutes until bubbly and golden (cooking out raw flour taste). Gradually whisk in the remaining 1 cup of cold chicken broth followed by the heavy cream until completely smooth and thickened.

Enrich & Thicken: Slowly pour the velvety cream roux into the simmering soup pot, stirring constantly with a wooden spoon. Simmer uncovered on low heat for 5 minutes until the soup transforms into a rich, luscious, silky consistency.

Season & Serve: Stir in fresh chopped parsley. Taste and adjust seasoning with additional sea salt and freshly cracked black pepper as desired. Ladle into warm bowls and serve with thick buttered slices of crusty sourdough bread!