In a large Dutch oven or heavy stockpot, combine 6 cups chicken broth, mushrooms, onion, celery, carrots, bouillon, black pepper, thyme, and garlic powder. Stir to combine well and bring to a boil. Reduce to simmer. Cover and simmer 30 minutes.
In a small saucepan, melt the butter on medium heat. Whisk in fully-dissolved cornstarch well, until smooth. Pour mixture into the stockpot of soup, stirring. Bring it back to a boil and stir for a few minutes or just until slightly thickened. Carefully whisk in the half and half and remaining 1 cup of broth.
Gently add in the cooked wild rice blend. Add the cooked shredded chicken. Simmer just to heat through and remove from heat after soup is heated through - don't keep cooking the rice or it will start to break down. Serve hot, with gluten-free bread or crackers.
Notes
It's essential that the cornstarch is fully dissolved prior to using in the recipe; any trace of undissolved cornstarch powder may result in lumpy bits.
If you don't have half and half available to you, you can use a mixture of heavy cream and milk.
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