1. Cook wild rice according to package instructions.
2. Prepare all produce and set aside.
3. Sauté celery, carrots, and onion with olive oil in a large pot until beginning to caramelize, about 10-12 minutes.
4. Add minced garlic and flour, stir to combine.
5. Add sliced mushrooms, kale, thyme, rosemary, bay leaves, whole chicken breasts, chicken broth, salt, and heavy cream to the pot. Stir to combine.
6. Bring soup to a boil, then reduce to a simmer and cook for 30 minutes, or until chicken is fully cooked.
7. Remove chicken breasts, shred them, and return to the soup along with cooked wild rice.
8. Stir to combine and simmer for an additional 15 minutes.
9. Serve and enjoy.
