Heat oil. Sautee garlic, carrot, and celery until tender. Add stock, bring to boil, reduce heat to simmer. Add spices and salt to taste, when good, add chicken. Allow to simmer at least 30 minutes, until chicken easily shreds.
While simmering, in a seperate pan, melt butter, whisk in flour to make a roux. Stir constantly under low heat until the color of peanut butter; add to soup.
After the chicken is fully cooked and tender, shred with a fork, it should readily fall apart when ready. Rinse and add wild rice; simmer another 45 minutes until the rice is tender, adding water if necessary to maintain texture.
Makes two large servings.