Begin by gathering all your ingredients. Dice the chicken, chop the onion, and finely dice the carrots and celery.

In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrots, and celery for 5–7 minutes until softened.

Stir in minced garlic and thyme, cooking for an additional minute until fragrant.

Add diced chicken breast to the pot. Cook for 5–7 minutes until browned on all sides.

Pour in wild rice and chicken broth, stirring to combine. Bring to a gentle boil over medium-high heat, about 5 minutes.

Once boiling, reduce heat to low and cover the pot. Let simmer for about 30 minutes until the wild rice is tender.

Stir in heavy cream and warm through for another 5 minutes on low heat.

Season with salt and pepper to taste, stirring well.

Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.