Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 diced medium onion and 2 minced cloves of garlic. Sauté for about 3–4 minutes, or until the onion becomes translucent and fragrant.

Next, stir in 3 sliced carrots and 2 diced celery stalks. Cook the mixture for another 5 minutes, allowing the vegetables to soften and meld together.

Pour in 1 cup of rinsed wild rice along with 6 cups of low-sodium chicken broth. Stir everything to combine, increase the heat, and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 45 minutes, or until the wild rice is tender and puffy.

After the rice has simmered, add 2 cups of shredded or diced cooked chicken and 1 cup of sliced mushrooms. Toss in 1 teaspoon each of dried thyme and dried rosemary, then season with salt and pepper to taste.

Ladle the hot soup into bowls, and garnish with freshly chopped parsley.