Preheat dutch oven to medium-high heat with drizzle of olive oil and 2 T butter.
Rinse chicken breasts and pat dry. Salt and pepper chicken. Brown in dutch oven on both sides, about 4-5 minutes per side until cooked through. Remove chicken and set aside.
Add chopped onions, carrots, celery, thyme, garlic, and 1T butter to the dutch oven. Cook on medium heat until soft.
Add two boxes of wild rice, one spice packet, and 31 ounces unsalted chicken broth. Bring to a boil. Once soup is boiling, turn heat to low, cover and cook for 20 minutes.
Mix 1 cup milk and 1 cup cream with 1/4 cup flour to make a slurry. Set aside.
After 20 minutes, remove lid and stir. The broth will be mostly absorbed into the rice. Add slurry of milk, cream, flour, and remaining 32 ounces of chicken broth. Stir and bring back to a boil over medium-high heat. Once soup reaches a boil, turn down to medium low heat until thickened. Add a splash of white wine for flavor (optional.) Shred chicken with a fork and stir into soup. Salt & pepper to taste. Top with fresh chopped parsley.
