In a large soup pot or dutch oven heat olive oil on medium heat. Add in onions, celery and carrots and cook for 5 minutes or until the onions are translucent and have softened. 

Add in garlic, flour, rosemary, thyme, salt, and a few turns of cracked black pepper. Stir together until mixture is well combined and cook for 1-2 minutes or until most of the flour has dissolved. 

Add in chicken stock and wild rice. Stir the mixture together and  increase heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to medium low for a strong simmer. Simmer mixture for 10 minutes, stirring occasionally. 

Add in the chicken and cook for 10 minutes or until the chicken and the rice are cooked through. 

Add in heavy whipping cream and stir soup together until combined. Cook for an additional five minutes, stirring frequently to allow the flavors to come together. 

Check soup for seasoning and add in kosher salt and cracked black pepper to taste. If soup becomes too thick as it sits, add in 1 cup of stock a time. Best served immediately as the rice will soak up the soup liquid quickly.