In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
Pour the chicken broth on top, give it a mix, and cook on high for four hours.
Once the soup is done, remove the chicken and chop or shred. Place the chicken back in the slow cooker and mix.
In a measuring cup, mix together the heavy cream and cornstarch. Mix the cream slurry into the slow cooker, sprinkle in the fresh parsley. Enjoy immediately.
Notes
Note: If you like mushrooms and have them available chop 1 cup of fresh mushrooms and add in step 1.