In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add diced onion, chopped carrots, and celery, sautéing for about 5–7 minutes until softened.

Add minced garlic and sliced mushrooms to the pot. Stir well and cook for an additional 5–6 minutes until mushrooms reduce in size.

Stir in uncooked wild rice, dried thyme, salt, and pepper. Cook for 1–2 minutes to toast the rice slightly.

Pour in the chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce heat to a simmer and cover. Cook for 40–45 minutes until rice is tender.

Stir in the cooked chicken and heavy cream. Mix until everything is well combined and heated through.

Ladle into warm bowls and garnish with fresh herbs or black pepper if desired. Serve with crusty bread or salad.