Ingredients:
For the Soup:
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1 teaspoon dried thyme
1 teaspoon dried parsley
4 cups chicken broth
1 cup wild rice, rinsed
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions:
Sauté Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender.
Add Garlic and Mushrooms:
Stir in the garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are softened.
Season and Add Broth:
Add the thyme, parsley, chicken broth, and wild rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the wild rice is tender.
Add Chicken and Cream:
Stir in the shredded chicken and heavy cream. Cook for another 5-10 minutes, allowing the soup to heat through.
Season to Taste:
Taste and adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
This Creamy Mushroom Chicken and Wild Rice Soup is rich and flavorful, perfect for chilly days! 
Enjoy your meal!