Chicken Mushroom Wild Rice Soup

In a large pot or Dutch oven, bring the chicken broth to a boil over high heat.

Add the wild rice, reduce heat to low, cover and simmer for 45-50 minutes, until rice is tender.

Meanwhile, in a skillet, cook the chicken breasts over medium-high heat until no longer pink in the center, about 6-8 minutes per side. Remove from heat and shred or chop the chicken.

In the same skillet, sauté the mushrooms, onion, celery and garlic in a bit of olive oil until vegetables are tender, about 5-7 minutes.

Add the sautéed vegetables, shredded chicken, thyme, salt and pepper to the pot with the cooked wild rice. Stir to combine.

Simmer for an additional 10-15 minutes to allow the flavors to meld.