Prep the vegetables: Dice the onion, carrots, and celery into uniform pieces about 1cm in size. Uniformity ensures even cooking. You should hear a clean, crisp sound as the knife cuts through the celery.

Layer the ingredients: Place the chicken breasts at the bottom of the slow cooker. Top with the diced vegetables, minced garlic, and the wild rice. Pour in the chicken stock, then add the dried thyme, rosemary, and bay leaf. Season with a generous pinch of salt and a few grinds of black pepper. The liquid should just cover the rice and vegetables — you'll see the grains floating amongst the stock.

Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the wild rice has split open and is tender — you'll see the grains have burst, creating a slightly creamy appearance in the broth. The chicken should shred effortlessly with a fork.

Shred the chicken: Carefully remove the chicken breasts from the slow cooker using tongs. Place them on a cutting board and shred with two forks. The meat should pull apart with little resistance, releasing a steamy, savoury aroma. Return the shredded chicken to the pot.

Finish with cream: Remove the bay leaf and discard. Stir in the double cream (or coconut milk) until fully incorporated. The broth will turn from a clear, dark stock to a pale, velvety gold. Taste and adjust seasoning with salt and pepper. Let it cook for another 10 minutes on LOW to warm the cream through.

Serve and garnish: Ladle the soup into bowls. You should see the rich, creamy broth clinging to the rice and chicken. Top with a sprinkle of fresh parsley and a crack of black pepper. Serve immediately.