Heat the extra-virgin olive oil in a large soup pot over medium heat.

Add the finely chopped carrots, celery, and shallots or onions. Season with salt and pepper, and cook for about 8-10 minutes.

Add the minced garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until fragrant.

Pour in the chicken stock, stirring well. Increase heat to high and bring to a boil.

Add the halved chicken breasts, cover, and reduce heat to low. Simmer for about 10-12 minutes until the chicken is cooked through.

Remove the chicken, shred or chop it, and set it aside.

Stir in the wild rice, cover, and let it simmer for 20-30 minutes.

In a separate saucepan, melt the butter over medium heat and whisk in gluten-free flour, cooking for 1 minute.

Gradually whisk in the milk until smooth. Cook until thickened.

Whisk the creamy mixture into the soup along with the shredded chicken.

Let everything simmer for an additional 5 minutes and adjust seasonings as necessary.

Let the soup rest before serving in warm bowls, garnished with fresh herbs.