Rinse the wild rice under cold water in a fine-mesh sieve until the water runs clear.

In a saucepan, combine the rinsed wild rice with chicken broth. Bring to a boil, then reduce to a simmer and cook covered for 45-50 minutes.

Drain excess liquid from the cooked wild rice and set aside.

In a large pot, heat olive oil and sauté onion, carrots, and celery for 5-7 minutes until softened.

Add mushrooms and cook for another 5-7 minutes until tender.

Stir in garlic and herbs, cooking until fragrant.

Deglaze with white wine and let simmer for 2-3 minutes.

Add remaining chicken broth and bring to a gentle simmer for 15-20 minutes.

Stir in cooked chicken and reserved wild rice, heating through for 5 minutes.

Add heavy cream and season with salt and pepper. Heat through for a couple of minutes.

Serve garnished with parsley, nuts, and Parmesan cheese if desired.