Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the rinsed wild rice with half of the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes until tender.

In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until softened.

Stir in sliced mushrooms and cook for another 4-5 minutes until softened.

Add minced garlic, dried thyme, sage, and rosemary. Cook for 1 minute until fragrant.

Pour in white wine, scraping any brown bits off the pot. Let simmer for 2-3 minutes.

Add the remaining chicken broth and bring to a gentle simmer for about 5 minutes.

Stir in cooked chicken and the wild rice with any remaining liquid. Mix well.

Reduce heat to low and stir in heavy cream. Heat through for 3-5 minutes without boiling.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, nuts, and Parmesan cheese.