1. 1. Saute the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.

2. 2. Add the garlic and seasonings: Stir in the minced garlic and dried thyme. Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic.

3. 3. Create the roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and form a paste with the oil and vegetable juices. This is your roux, which will thicken the soup.

4. 4. Whisk in the broth: Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken slightly, which should take about 5 minutes.

5. 5. Incorporate chicken and rice: Add the cooked wild rice blend and shredded or diced cooked chicken to the pot. Stir everything together and let it simmer for another 5 minutes, allowing the flavors to meld and the ingredients to heat through.

6. 6. Finish with cream and seasoning: Reduce the heat to low. Stir in the heavy cream. Season with black pepper and salt to taste. Continue to stir gently for 2-3 minutes, just until the soup is heated through but not boiling, as boiling can cause the cream to separate.

7. 7. Serve and garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, for a touch of freshness and color.