Bring chicken broth to a boil in a large pot.
Add cream of chicken soups. Stir well.
Add water. Stir. Bring back to a boil.
Measure wild rice.
Rinse and drain rice.
Return to soup, which should now be boiling.
Add rice to soup.
Stir. Reduce heat to medium and set timer for 20 minutes.
Add thyme. I didn't have any dried thyme to crush, so I just used rubbed thyme in this pic.
Add pepper. Stir to blend.
Shred cooked chicken. If you get in a time crunch, you could always use canned cooked chicken.
Add chicken to soup.
Sprinkle with fresh basil if desired. Serve and enjoy!