Pre-cook the wild rice according to the package instructions and set it aside.
Meanwhile, prepare the vegetables. Peel and chop the squash, chop the carrot, dice the onion, and chop the celery.
On medium-high heat warm up 2 tablespoons of olive oil in a deep saucepan then add the onion, carrots, and celery. Sautee them until the onion is slightly soft, this could take up to 5 minutes.
Cut your boneless chicken pieces into bite-size then in the pot they go. Continue to sauté for 5 minutes, until the chicken changes from its raw color to some white boiled chicken color.
Add the squash cubes and go in with the 2 cups of chicken broth. You can add your seasoning at this point if you like. I used a teaspoon of paprika, oregano, ground black pepper, and some dried Italian herbs. Cook for 10 to 15 minutes or until the autumn squash is cooked.
Do a taste test and adjust seasoning where necessary then add your pre-cooked wild rice and let it simmer for 5 more minutes on low heat for the rice to absorb all the delicious aromatic and delicious flavors.
Remove from heat, your Cozy autumn wild rice soup is ready to be served and enjoy.
