Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced yellow onion, sliced carrots, and celery. Sauté for 6 to 8 minutes until vegetables soften and begin to turn tender and fragrant.

Stir in the minced garlic, chopped fresh thyme, and rosemary. Cook for 60 seconds until delightfully aromatic. Melt in the remaining 2 tablespoons of butter, then sprinkle the 1/4 cup of flour evenly over the vegetables. Stir continuously for 2 minutes to cook out the raw flour flavor and coat the mirepoix.

Gradually pour in the 6 cups of warm chicken bone broth in a steady stream while whisking vigorously to dissolve any flour clusters. Scrape up any caramelized browned bits from the bottom of the pot to build rich flavor.

Stir in the rinsed wild rice blend, kosher salt, and freshly cracked black pepper. Bring the soup to a gentle rolling boil, then immediately lower heat to medium-low, cover with a tight-fitting lid, and simmer gently for 40 to 45 minutes until the wild rice grains burst open tenderly with an enjoyable al dente chew.

Remove the lid and gently fold in the shredded cooked chicken and 3/4 cup of heavy cream. Simmer uncovered for an additional 5 minutes until heated through and the velvety broth clings lusciously to the back of a wooden spoon.

Taste and adjust seasoning with additional kosher salt and cracked black pepper if desired. Ladle into warm rustic soup bowls, garnish with fresh parsley and fresh thyme leaves, and serve with warm artisan sourdough bread!