Wild rice doesn't do much - just sort of lies there most of the time. See this page at wholehealthmd.com/ for some information.

Here's my attempt at writing this down, but what I wrote above is all I normally go by. Usually I just throw stuff in a pot until it tastes like chicken soup.

3 medium carrots
3 stalks of celery
1 medium onion
8 oz of sliced mushrooms. I usually use twice as many because I like mushrooms.
2 large chicken boobies*, boned, skinned, with as much fat trimmed as you can manage
32 oz/946 ml low fat/low sodium chicken stock, unless you make your own.
Herbs

Put stock in a pan and add about the same amount of water.
Cut veggies up and throw in.
Add mushrooms. When you're done adding, put them in the soup.
If you're using raw chicken, cut it up and put it in when the veggies begin to get soft. If you're using cooked chicken, put it in so it heats up fully right before soup is scheduled to occur, otherwise it gets tough.
Add herbs: I usually use that old combination, parsley sage rosemeary and thyme. I also use garlic, and go heavier on the rosemary and thyme than the others. Be careful though, as the soup will reduce and flavors may be too intense.
Simmer for about an hour.

Do NOT add salt until right before serving, if you need to. Salt toughens meat and it cooks into everything. You end up with a lot more sodium for the taste than if you waited.


*Another way is to boil chicken parts or a whole chicken. Remove the chicken from the stock and let both cool in the fridge, probably overnight. The next day, skim the fat off the top of the stock. Remove the meat for the soup.