Start by rinsing wild rice under cold water until the water runs clear, then drain thoroughly.

In a medium saucepan, combine rinsed wild rice with chicken broth and bring to a boil. Reduce heat and simmer uncovered for 45-50 minutes until tender. Drain excess liquid.

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing for 5-7 minutes until softened and onions are translucent.

Stir in sliced cremini mushrooms and cook for another 5-7 minutes until soft.

Add minced garlic along with dried thyme, sage, and rosemary. Sauté for an additional minute until garlic is fragrant.

Pour in dry white wine, scraping up any flavorful bits from the bottom. Let simmer for 2-3 minutes until slightly reduced.

Add the remaining chicken broth and bring to a gentle simmer.

Stir in cooked wild rice and shredded cooked chicken. Simmer together for 5 minutes.

Lower heat, add heavy cream, and season with salt and pepper to taste.

Heat through gently, avoiding a boil, then ladle into bowls and garnish with fresh parsley and toasted nuts.