Start with your chicken breast and wild rice or grain mix. Pre heat oven to 350 degrees.Place your chicken breast on a sheet tray, drizzle with oil and season with salt and pepper. Bake for 45 minutes until cooked through 165 degrees, set aside to cool and shred.
Boil water in a small oven proof pot, add your wild rice or grain mix. Bring back to a boil and cover. Place into 350 degree oven for 45 minutes. Remove and set aside until needed for soup.
In a large pot, over medium heat melt butter. Add your veggies, salt and pepper and thyme. Cook for about 4 minutes.
Add flour, stir and cook for another 30 second
slowly add in your chicken stock and stir well to ensure there are no lumps. Let simmer for about 5 minutes.
Add shredded chicken and rice or grain mixture and let cook simmer for another 15 minutes or so.
At this point, check the soup for seasoning and desired thickness. Re season if necessary. Finish with half and half and parsley. **see recipe notes for gluten free option** If you would like your soup a little thicker mix in a tablespoon of corn starch to your half and half and stir that into the soup.