Begin by heating a large pot or Dutch oven over medium heat. Add a splash of olive oil, then toss in diced onions and minced garlic. Sauté for about 3–5 minutes until the onions turn translucent and the garlic becomes fragrant.

Stir in sliced mushrooms. Allow them to cook for 5–7 minutes until they are browned and tender.

Next, gently fold in the bite-sized chicken pieces, stirring until they turn opaque and no longer pink—about 7–10 minutes.

Carefully pour in the chicken broth and bring the mixture to a gentle simmer over medium-high heat, around 5 minutes.

Now it’s time to add the wild rice to the pot. Stir it in and bring the soup back to a simmer. Cover and let it cook for approximately 40–45 minutes.

Once the wild rice is perfectly cooked, stir in the heavy cream, mixing thoroughly. Allow the soup to heat through on low for about 5 more minutes.

Finally, taste the soup and adjust the seasoning with salt and pepper to your liking. Serve warm.