Melt 2 tablespoons of butter in a large heavy-bottomed Dutch oven over medium heat. Add the diced onion, carrots, and celery (mirepoix). Cook for 6 to 8 minutes, stirring occasionally, until vegetables soften and onions turn translucent.

Stir in minced garlic, fresh thyme, chopped rosemary, kosher salt, and black pepper. Sauté for 60 seconds until wonderfully fragrant.

Pour in the chicken bone broth and add the rinsed wild rice blend. Nestle the raw whole chicken breasts directly into the liquid.

Bring soup to a gentle rolling boil over high heat, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer gently for 20 to 22 minutes until chicken breasts are cooked through and register 165°F (74°C).

Transfer cooked chicken breasts to a cutting board. Shred meat into bite-sized strands using two forks. Return covered pot to low heat and let the wild rice continue simmering for another 20 minutes until grains are tender with a slight nutty chew.

In a separate small saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes until bubbly and golden (blonde roux). Slowly ladle in 1 cup of warm broth from the soup pot, whisking vigorously until completely smooth and thickened.

Pour the roux mixture into the Dutch oven along with the heavy whipping cream and shredded chicken. Stir well and simmer uncovered for 5 minutes until the soup turns luxuriously thick, creamy, and velvety.

Taste and adjust seasoning with additional kosher salt and cracked black pepper if desired. Ladle into warm bowls, garnish with a swirl of cream and fresh thyme leaves, and serve hot.