Creating this amazing soup is straightforward. Here are the step-by-step instructions to guide you:

1. Prepare Ingredients: Chop the onion, carrots, celery, and garlic. Rinse the wild rice under cold water.
2. Sauté Aromatics (optional): In a skillet, heat olive oil over medium heat. Sauté the onion, carrots, celery, and garlic for about 5 minutes until they are softened and fragrant.
3. Add Chicken: Place the chicken breasts at the bottom of the slow cooker.
4. Combine Ingredients: Add the sautéed vegetables (if using), wild rice, thyme, salt, and black pepper to the slow cooker.
5. Pour in Broth: Carefully add the chicken broth, ensuring the chicken is submerged.
6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
7. Shred Chicken: About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks.
8. Return Chicken to Soup: Stir the shredded chicken back into the slow cooker.
9. Add Cream and Peas: Pour in the heavy cream (or half-and-half) and stir in the frozen peas.
10. Final Cooking: Let the soup cook for an additional 20-30 minutes on high until it’s warmed through.
11. Garnish and Serve: Taste and adjust seasoning if needed, then serve hot with fresh parsley sprinkled over each bowl.