Start by rinsing wild rice thoroughly under cold water in a fine mesh strainer. Drain to remove excess water.

Finely chop onion, carrots, celery, and mushrooms. Mince garlic.

Place chicken breasts at the bottom of the slow cooker, seasoning with salt, pepper, rosemary, thyme, and sage. Add bay leaves.

Layer rinsed wild rice, minced garlic, and chopped vegetables over the chicken. Pour in chicken broth and stir.

Cover and set slow cooker to low for 3 hours.

After cooking, stir in half and half. Optionally, add cornstarch slurry for a thicker consistency.

Remove and shred chicken. Return to soup and adjust seasoning.

Ladle soup into bowls and garnish with fresh parsley.