In a large pot (or Dutch oven, which I used), add the olive oil, onion, and garlic. Sauté over medium heat for 5 to 6 minutes until the vegetables begin to shimmer.

Add the celery, mushrooms, Italian seasoning, thyme, coconut milk, and water. Bring to a boil, then reduce the heat to low and cook for 20 minutes until the celery has softened. You can leave the soup like this, or blend it for a creamier consistency using an immersion blender.

Pre-heat the oven to 375 degrees Fahrenheit. To the soup mixture, add the wild rice and stir well to combine. If baking in a casserole dish: Transfer the rice mixture to a casserole dish and add the cubed uncooked chicken into the rice mixture. Cover the dish with tin foil. If using a Dutch oven: add the chicken to the rice mixture and cover with the pot's lid.

Bake for 1 hour, until hot and bubbling.

Before serving top with fresh parsley and stir in the fresh lemon juice. Enjoy!