Preheat oven to 400 F. On a sheet pan lined with foil, place the 5 bacon slices. Bake for about 10 minutes. Turn bacon slices over and bake until bacon is just crisp. Place on a paper towel lined plate and let cool.
In a dutch oven add one tablespoon extra virgin olive oil. Add onions, carrots, and celery; sauté for 3 minutes. Add the thyme, mushrooms, and garlic; sauté for 5 minutes.
Add the chicken broth and one cup of water; bring to a boil. Reduce the heat and simmer for 8-10 minutes. Add the chopped kale, salt and pepper; simmer for 3 minutes. Stir in the chicken and wild rice.
In a small/medium size bowl combine half-and-half and flour. Whisk together until well mixed. Slowly stir the mixture into the soup; continue to simmer for about 2 minutes or until the soup thickens.
To serve; ladle soup into bowls and garnish with chopped bacon pieces.