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

2. 2. Add the garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until 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 out its raw taste. This creates a roux, which will thicken your soup.

4. 4. Whisk in the liquids: Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to incorporate any browned bits. Continue whisking until the mixture is smooth and lump-free. Bring the soup to a gentle simmer.

5. 5. Add chicken and rice: Once simmering, stir in the cooked wild rice blend and the shredded or diced cooked chicken. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the soup to warm through.

6. 6. Finish with cream and seasoning: Pour in the milk and heavy cream. Stir well and heat through gently, but do not bring to a rolling boil after adding the cream, as it can curdle. Season generously with salt and black pepper to taste.

7. 7. Serve and garnish: Ladle the warm soup into bowls. If desired, garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately.