Dice about one pound of boneless, skinless chicken breasts into bite-sized pieces. Chop two medium carrots, two celery stalks, and one yellow onion into small, even pieces.

Melt 3 tablespoons of butter in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.

Incorporate the diced chicken and 2 minced garlic cloves into the pot. Cook for about 5-6 minutes until the chicken is no longer pink.

Pour in 6 cups of chicken broth and 1 cup of wild rice blend. Bring to a gentle boil, then reduce heat to low and simmer for 30-35 minutes.

Lower heat and incorporate 1 cup of heavy cream into the pot. Stir gently to combine.

Add 1 teaspoon of dried thyme, 1 teaspoon of salt, and black pepper to taste along with a splash of lemon juice. Simmer for an additional 5 minutes.

Ladle the hot soup into bowls; optionally garnish with fresh parsley. Serve alongside crusty bread.