Add the bacon to a cold Dutch oven and set the heat to medium.
Cook the bacon just until crispy, and transfer it to a paper towel-lined plate; set aside.
Remove all but 2 tablespoons bacon fat from the pot. Once the excess bacon has cooled, refrigerate it for another use.
*Note – if using rotisserie chicken meat, skip this next step.
Salt and pepper the chicken breast on both sides, and place them in the
heated pot. Cook the breasts, without turning, for 2-3 minutes or until the pan side of the breast has nice color. After 3 minutes, flip the breasts over and cook another 2-3 minutes or until the internal temperature is 150°F (the chicken will finish cooking in the soup). Transfer the chicken to a plate and cover with foil.
Turn the heat to medium and, if needed, add 1-2 tablespoons olive oil.
Add the carrots, celery and onion to the Dutch oven and sauté 2 minutes, stirring often.
Add the garlic, mushrooms and thyme leaves; sauté 2-3 minutes.
Slowly pour in the wine, while scraping the pan, to deglaze the tasty bits from the pan.
Add the chicken stock, and bring the soup to a boil.
Add the rice and return the soup to a boil.
Reduce the heat to low, and simmer for 30 minutes.
While the soup simmers, cut the chicken into bite-size pieces.
Add the mushroom soup, cooked chicken (or rotisserie chicken meat) and half the cooked bacon. Simmer the soup an additional 15 minutes or until the rice is tender and the soup has thickened to a desired consistency.
Season to taste.
Ladle the soup into bowls and sprinkle with reserved crispy bacon and serve with slices of crusty bread.