Gather ingredients and make sure you have your rice precooked. (See notes.)
In a large dutch oven or heavy bottom stockpot melt 6 tablespoons butter over medium heat.
Mix in the mirepoix. (1 cup diced onions, 1 1/2 cups diced celery, a 1 1/2 Cups sliced carrots) Cook until tender. About 4 minutes. Don't cook too long as the mix will continue cooking in the soup.
Add 5 cloves minced garlic and sauté for 30 seconds.
Drizzle 2 Tablespoons of Avocado Oil over the cooked mirepoix and bottom of the pot.
Whisk in 1/2 cup King Arthur Gluten-Free flour mix and continue cooking till the mixture gently bubbles.
Slowly add 2 cups of the 12 total cups chicken broth. (3 cartons of 32 oz containers from the store if not using homemade.)
Whisk the vegtable mixture, gluten free flour with the 2 cups of chicken broth till the flour clumps are gone. Make sure to gently scrap the bottom of the pot so the gluten free flour doesn't burn.
Add in the remaining 10 cups of chicken broth.
Turn up heat to medium high and bring the pot to a simmer, whisking often till the sauce thickens. About 1-2 minutes.
Next add the wild rice, minced garlic and the bay leaf.
Add the cooked, shredded chicken, 3-4 Cups. (About 2 pounds of chicken before cooking.)
As the soup continues to simmer, make sure that the wild rice grains have split open. (Otherwise they will be tough to chew.) If they haven't split yet, continue simmering before moving on to the next step.
Turn down heat to low.
Stir in the half and half (or heavy cream, or DF substitue.)
Season well to taste with salt, pepper, onion powder, garlic powder and poultry seasoning.
Taste the soup! Even though I give measurments, there are many different variables between your kitchen and mine. I always season things well and taste along the way.
Make sure all ingredients are heated through and serve warm. Enjoy!