Boil chicken breasts in water. Remove to plate; strip meat. Skim foam from stock. Rinse wild rice and add to stock. Bring to boil, reduce heat; simmer 15 minutes. Add chicken base, carrots, celery, onion, salt, pepper and parsley. Bring to boil, reduce heat; simmer for 15-20 minutes until vegetables are soft and wild rice is blos- somed. Remove from heat. Pour half & half in large bowl or pitcher. Slowly ladle hot soup into half & half and stir to temper. When warm, slowly pour back into soup. Return to stove on low temperature; heat through but do not allow to boil. Slowly sprinkle in instant mashed potato flakes and stir to thicken, if desired.