In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 2 chopped medium carrots, 2 ribs of diced celery, and 1 chopped shallot or yellow onion. Season with salt and pepper, and sauté for 8–10 minutes until the vegetables are tender and fragrant. Stir in 3 minced garlic cloves, 1 teaspoon of poultry seasoning, and ½ teaspoon of dried thyme; cook for an additional 1–2 minutes until the garlic is aromatic.

Pour in 6 cups of chicken stock or broth and bring the mixture to a boil. Once boiling, carefully add 1 pound of halved chicken breasts into the pot. Reduce the heat to low and simmer for about 10–12 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pot, shred it into bite-sized pieces, and set it aside to cool while you continue with the soup.

Stir in 1 cup of wild blend rice into the pot, ensuring it is evenly distributed in the broth. Cover the pot and allow it to simmer for 20–30 minutes, stirring occasionally, until the wild rice is tender yet al dente.

In a separate saucepan, melt ½ cup of butter over medium-low heat. Once melted, whisk in ½ cup of gluten-free flour until a roux forms. Gradually pour in 2 cups of milk, whisking continuously, until the mixture is smooth. Continue to cook until the mixture thickens, about 3–5 minutes, then remove from heat.

Pour the thickened cream mixture into the large pot with the soup, stirring well to combine all ingredients. Add the shredded chicken back into the pot, and allow the soup to simmer for an additional 5 minutes.

Taste and adjust seasoning as necessary, adding more salt or pepper if desired. Let the Creamy Chicken Wild Rice Soup rest slightly before serving warm.