Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add diced onion, chopped carrots, and chopped celery, stirring gently.

Once the vegetables are tender, stir in minced garlic, cooking for another 30 seconds until fragrant. Sprinkle in dried thyme and oregano.

Pour in chicken broth and add wild rice along with bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer for 30 minutes.

After 30 minutes, add boneless, skinless chicken breasts to the pot, cover, and cook for an additional 20 minutes.

Once the chicken is cooked, remove and shred it using two forks. Return shredded chicken to the soup and stir well.

Taste the soup and season with salt and pepper. Simmer for an additional 5 minutes and serve hot.