Begin by gathering and prepping all ingredients. Chop the celery, onion, and carrots. Cook chicken and wild rice if not done yet.

In a large saucepan, combine chicken broth, mushrooms, celery, carrots, onion, bouillon granules, parsley, garlic powder, and thyme. Boil, then reduce heat and simmer for 30 minutes.

In a Dutch oven, prepare roux by melting butter over medium heat, whisking in flour until smooth. Cook for 2-3 minutes until lightly golden.

Gradually whisk in the broth mixture into the roux, bringing to a boil while stirring. Cook for an additional 2 minutes until thickened.

Lower the heat and stir in condensed cream of mushroom soup and white wine. Add cooked wild rice and chicken, heating through for 5-10 minutes.