Add the wild rice and 4 cups of water to a saucepan with a lid. Bring to a boil, then reduce to a simmer for 30 minutes, or util the wild rice is soft.

Cook the chicken. Bake the chicken in a baking dish for 30-35 minutes or until the chicken is cooked through. OR place the chicken in the Instant Pot and cook on 'poultry' for 18 minutes or until the chicken is cooked through (cook time varies depending on size of chicken breasts).

In a large stock pot add the chicken broth, cooked wild rice, diced/shredded chicken, chopped carrots and celery, mushrooms, minced garlic, sea salt, and coarse ground pepper. Bring to a boil, then turn the heat down to a simmer. Simmer on low for 25-30 minutes or until the vegetables are tender.

Add the canned coconut milk, stir. Serve.