Pour 2 T. olive oil in a large heavy bottomed pot over medium-high heat.
Saute the carrots, celery, onion and salt in the olive oil for about 7 minutes or until onions are translucent.
Add the garlic cloves until fragrant, about 1 minute.
Sprinkle with flour and cook for 1 minute.
Add the bone broth and the milk and whisk until all of the lumps are removed.
Add the pepper, oregano, bay leaves, parsley, garlic powder, onion flakes, poultry seasoning and shredded chicken. Mix until combined.
Pour the long grain and wild rice into the soup and mix until combined. Allow the soup to simmer for 35 minutes or until the rice is tender.
Add salt and pepper to taste.
Serve in sourdough boules if desired. Say Grace and enjoy!!