IN A BIG OL' SOUP POT:
Medium-high heat. 3 tbsp Butter OR other oil of your choice. Chopped onions, carrots, celery, garlic, and a bay leaf. I eyeballed it (3 carrots, 3 ribs celery, maybe half an onion) but you can find measurements from online recipes (lol i know). Cook 10 minutes or so. Then 1-1.5 tsp ground thyme, or fresh if you have it! Salt, pepper, parsely. 1/4 cup sifted flour. Stir. Then 4 cups homemade chicken stock and 4 cups low sodium chicken broth (you can use all broth if you have no stock). 2 cups water. Bring to a boil. Add 1 cup uncooked wild rice blend and reduce to a simmer Cook 20 minutes, uncovered. Add 3 cups (ish) cooked shredded chicken. We used roast chicken leftovers. Cook another 10 minutes. If you really want to get decadent, add a splash of half and half or even straight cream before you turn it off.
For a brothy version, don't add flour or cream.