Prepare the vegetables

• Dice the carrots into bite-size pieces.
• Dice the celery ribs and the onion.

Sweat the vegetables

• Heat the olive oil in a large pot over medium-high heat.
• Add the prepared vegetables and cook until they start to turn tender.

Add garlic, butter and flour

• Add the minced garlic and cook for 1 minute.
• Stir in the butter and flour and cook for another minute.

Add liquids and seasonings

• Pour in the chicken broth and heavy whipping cream.
• Stir in the thyme, crushed rosemary, garlic powder, onion powder, salt and pepper.
• Add the wild rice together with its seasoning pack.

Add the chicken

• Stir in the cooked shredded chicken.

Simmer the soup

• Cover the pot, reduce the heat to medium and bring to a simmer.
• Cook, stirring occasionally so the rice doesn't stick to the bottom.