Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.

Step 2

Stir in garlic and thyme until fragrant, about 1 minute.

Step 3

Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.

Step 4

Stir in chicken and parsley; season with salt and pepper, to taste.

Step 5

Serve immediately.