In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken thighs and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Once the chicken is nicely browned, toss in 1 medium diced onion and 3 minced garlic cloves. Sauté them for 3-4 minutes until the onion is soft and translucent, and the garlic is fragrant.

Next, stir in 8 ounces of sliced mushrooms, cooking for 4-5 minutes until they become tender and lightly browned.

Add 1 cup of uncooked wild rice to the pot, followed by 4 cups of low-sodium chicken broth and 1 teaspoon of dried thyme. Stir everything together, then bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot, letting it simmer for 30-40 minutes. Stir occasionally to prevent sticking.

Remove the pot from the heat and pour in 1 cup of heavy cream, stirring well to combine. Return the pot to low heat and let it heat through for about 5 minutes.

Finally, taste your soup and adjust the seasoning with salt and pepper as desired.