Melt the unsalted butter in a large heavy-bottomed Dutch oven or stockpot over medium heat.

Add the diced onion, carrots, and celery (the mirepoix). Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and turn sweet and fragrant.

Stir in the minced garlic, fresh thyme, minced rosemary, salt, and black pepper; cook for 1 full minute until intensely aromatic.

Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously for 2 minutes to toast the raw flour and form a smooth, fragrant paste.

Slowly pour in 1 cup of chicken bone broth while whisking vigorously to dissolve the flour paste into a smooth slurry with zero lumps. Pour in the remaining 5 cups of broth and drop in the bay leaf.

Add the rinsed wild rice blend and submerge the raw chicken breasts directly into the broth.

Bring the soup to a rolling boil over medium-high heat, then immediately reduce heat to low, cover with a tight-fitting lid, and let gently simmer for 30 to 35 minutes until the wild rice grains blossom open and the chicken is fully cooked (internal temperature of 165°F / 74°C).

Carefully transfer the cooked chicken breasts to a clean cutting board and shred into bite-sized strips using two forks.

Remove and discard the bay leaf. Return the shredded chicken to the pot.

Stir in the heavy whipping cream. Allow the soup to gently simmer uncovered on low heat for 3 to 5 minutes to marry the rich flavors and reach your desired velvety thickness.

Taste and adjust seasoning with additional sea salt and black pepper as needed. Ladle into warm bowls, garnish with freshly chopped parsley and thyme sprigs, and serve hot with crusty sourdough bread!