In a large dutch oven or soup pot, melt your butter and olive oil over medium heat. Add your carrots and celery and cook for 8-10 minutes.
Add your blanched almond flour on top of the vegetables and mix for 3-4 minutes. Until flour is browned.
Add the chicken stock and amino liquids, stir until the almond flour is mixed in well. Then add your bay leaves. Over medium-high heat, bring soup to a boil, and then lower to medium-low heat and let simmer for 30 minutes.
Add the brown or wild rice and oregano. Bring soup to a boil and then lower to medium-low heat and let simmer for 35 minutes.
Add the chicken, milk, salt, and pepper and let simmer for 20 minutes.
Serve hot in soup bowls, and enjoy!