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In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes.
Add minced garlic and chopped onion to the pot. Cook for another 2-3 minutes until the onion is translucent.
Stir in the sliced mushrooms and cook until they start to soften, about 5 minutes.
Pour in the wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until the rice is tender.
Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together.
Serve the soup hot, garnished with chopped fresh parsley.