In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 pound of boneless chicken thighs and sear for about 8 minutes until golden brown on both sides. Remove the chicken from the pot, letting it rest on a plate while you prepare the vegetables, keeping those beautiful drippings for flavor.

In the same pot, add another tablespoon of butter, then toss in 1 cup of finely chopped onion, 1 cup of diced celery, and 1 cup of diced carrots. Sauté the mixture for about 10 minutes, stirring frequently, until the veggies soften and the onion becomes translucent.

Next, add 8 ounces of sliced baby bella mushrooms to the pot, cooking them for about 5 minutes until they start to shrink and release their moisture. Stir in 3 cloves of minced garlic and continue sautéing for an additional minute.

Return the browned chicken to the pot and stir with the sautéed vegetables. Pour in 6 cups of chicken stock, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and optional 1/2 cup of Marsala wine. Add 1 teaspoon of dried thyme and 1 cup of rinsed wild rice.

Bring the soup to a boil over high heat, then reduce to low and cover the pot. Let the soup simmer for about 40 minutes, until the rice becomes tender.

Once the wild rice is cooked through, shred the chicken directly in the pot using two forks. Stir in 1 cup of heavy cream, and cook for an additional 5 minutes on low heat.

Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve warm alongside crusty bread.