In a large saucepan over medium-high heat, heat the Tuscan Herb Olive Oil. Add the cubed chicken breast and sear until browned, 4-5 minutes. The meat doesn’t need to be cooked through.
Add the onion, garlic, celery, carrot and parsnip, then cook until browned, 3-4 minutes.
Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover.
Cook for 45 minutes, until rice is tender. Add flour and cook, stirring constantly until thickened. Add half-and-half, but do not boil or half-and-half will separate. Season with salt and pepper.