Prepare the Wild Rice: Rinse the wild rice blend under cold water and drain. In a large pot, bring 4 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender. Drain any excess water and set the cooked rice aside.

Sauté Aromatics: In a separate large soup pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables become tender.

Season the Base: Stir in the dried thyme, rosemary, sage, and season with salt and pepper to taste. Cook for an additional 2 minutes, allowing the herbs to become fragrant.

Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.

Combine Chicken and Rice: Add the cooked chicken and prepared wild rice to the pot. Stir well to combine, and let it simmer for an additional 10 minutes, ensuring everything is heated through.

Thicken the Soup: In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Gradually pour this mixture into the soup, stirring continuously. Simmer for another 5-7 minutes, or until the soup thickens to your desired consistency.

Garnish and Serve: Ladle the creamy chicken and wild rice soup into bowls, and garnish with freshly chopped parsley for a burst of color and flavor.