In a large pot over medium heat, add a splash of olive oil, then sauté the chopped onion and minced garlic until softened, about 3 minutes. Add sliced fresh mushrooms and cook until golden, about 5 more minutes.

Increase heat to medium-high and add the chicken pieces. Sear for about 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.

Pour in the chicken broth, scraping up any brown bits from the bottom. Bring to a gentle simmer for about 10 minutes.

Stir in the wild rice, cover, and reduce heat to low. Cook according to package instructions, typically 40-50 minutes, until tender.

Gently stir in heavy cream and heat through on low for another 5 minutes. Season with salt and pepper.

Before serving, add freshly chopped herbs, swirl them in, and ladle into warm bowls.