Heat olive oil in a large pot over medium heat.
Add diced chicken and cook until browned, about 5-7 minutes.
Stir in onions, carrots, and celery; sauté for another 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Stir in the wild rice, reduce heat, and simmer for 30 minutes.
Once the rice is tender, stir in the heavy cream.
Season with salt and pepper to taste.
Cook for an additional 5 minutes on low heat.
Garnish with fresh parsley before serving.