Cook the wild rice

• Prepare the wild rice according to the package directions.
• Drain and set aside.

Sauté the vegetables

• Heat a large Dutch oven over medium-high heat and melt the butter.
• Add the onion, celery and carrots and cook, stirring occasionally.
• Add the garlic and cook one more minute.

Add herbs and flour

• Stir in the thyme, sage, rosemary, salt and pepper.
• Stir in the flour and cook, stirring constantly.

Add broth and poach the chicken

• Slowly pour in the chicken broth, stirring after each addition to avoid flour clumps.
• Add the raw chicken breasts, cover with a lid and bring to a boil.
• Once boiling, cook until the chicken is cooked through.

Shred the chicken

• Remove the chicken from the pot and let it rest a few minutes, keeping the soup over very low heat.
• Shred the chicken with two forks.

Finish the soup

• Return the shredded chicken to the pot along with the cooked rice.
• Stir in the heavy cream and simmer over medium heat.
• Taste and adjust the seasoning.