Rinse wild rice thoroughly under cold water, then combine it with chicken broth in a pot. Bring to a boil, then simmer for about 40-50 minutes until tender.

In a large pot, melt butter over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for about 5-7 minutes until tender.

Stir in cooked chicken and chicken broth. Bring to a gentle simmer for about 10 minutes.

Add pre-cooked wild rice to the pot, stirring well. Simmer for an additional 10 minutes.

Reduce heat to low, stir in cream, and heat gently for about 5 minutes.

Taste and adjust seasoning. Serve hot, optionally with bread or salad.