Sauté the Vegetables

1. Heat Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
2. Cook Onions and Garlic: Add the diced onion and sauté for about 3-4 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
3. Add Mushrooms: Stir in the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.

Add Chicken and Rice

1. Add Chicken: Add the diced chicken to the pot and cook until no longer pink, about 5-6 minutes.
2. Add Wild Rice: Stir in the rinsed wild rice, ensuring it is well combined with the chicken and vegetables.

Simmer the Soup

1. Add Broth and Seasoning: Pour in the chicken broth, and add thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
2. Reduce Heat: Once boiling, reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is tender.

Add Cream and Greens

1. Stir in Cream: After the rice is cooked, stir in the heavy cream (or coconut cream) until fully incorporated.
2. Add Spinach: Stir in the chopped spinach (or kale) and cook for an additional 2-3 minutes until the greens are wilted.

Serve the Soup

1. Taste and Adjust: Taste the soup and adjust seasoning with more salt and pepper if needed.
2. Garnish: Serve hot, garnished with fresh parsley on top.