Chicken and Wild Rice Soup

1 T butter

1 onion, chopped

2 cloves garlic, minced or pressed

1 c carrots, chopped

2 cups roughly chopped baby bella mushrooms

2 stalks celery, chopped

½ t poultry seasoning

1 (12 oz) jar marinated artichoke hearts, drained and chopped

8 cups chicken broth

1 cup wild rice

2-3 cups boneless, skinless chicken breast, cooked and cubed

½ t kosher salt

¼ t freshly ground black pepper

Melt butter in a large stockpot over medium heat.  Add onion, garlic, carrots, mushrooms, celery, seasonings and sauté until onion is translucent.  Add artichoke hearts and chicken broth and bring to a boil over high heat.  Add rice and chicken, reduce heat, cover and simmer 50-60 minutes or until rice is tender.