In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook until the veggies soften and the onions become translucent (about 5-7 minutes). Add the minced garlic and thyme, and let that fragrant aroma fill your kitchen for about 1 minute.

Season the chicken breasts with salt and pepper. Push the veggies to the side and add the chicken to the pot. Sear it for about 4-5 minutes on each side until golden brown.

Once the chicken is golden, pour in the wild rice blend and the chicken broth. Bring it to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the rice is tender and the chicken is fully cooked.

Remove the cooked chicken from the pot, shred it with two forks, and return it to the pot. Give everything a good stir and taste for seasoning. Adjust with more salt, pepper, or thyme as needed.

Ladle the cozy mixture into bowls, garnish with fresh parsley if you’re feeling fancy, and enjoy each comforting bite!