Heat 1 Tbsp. olive oil in 6 qt. stock pot.
Add onion, celery, poultry seasoning, ginger & garlic. Cover & lightly sweat.
Add chicken breasts whole & saute all until fragrant, about 5 minutes. Add chicken stock, bay leaves, sweet potato and simmer for 2 hours covered.
Remove chicken breasts, shred with two forks & add back to pot. Add frozen corn & wild rice. bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done.
Turn off heat & add 1 cup of almond milk with 1 Tbsp of flour whisked in for a light creamy flavor, if desired. Season with salt & pepper to taste. Remove bay leaves before serving.