Remove the meat from the whole roasted chicken or chicken pieces and reserve in the refrigerator for later. Place the remaining bones and skin in a large dutch oven or stock pot, or in the bowl of a slow cooker. Add the rest of the broth ingredients and add enough water to cover everything.

For the stovetop: Place the covered dutch oven or pot over medium heat and bring to a boil. Reduce heat to low and simmer the broth for at least 4 hours, adding water as needed if the water level seems to be getting low.

For the slow cooker: Place the bowl of the slow cooker into the base, cover with the lid and turn the slow cooker on low heat. Cook on low for 8 to 10 hours, adding a little water as needed to keep the ingredients covered.

Once the broth has simmered as long as you like it, remove the broth from the heat and let cool for 1 hour. After the broth has cooled, strain it through a fine mesh sieve into containers and refrigerate the broth overnight. Once the broth has cooled completely in the refrigerator, skim off the solid layer of fat that forms on the top. Now your broth is ready to use!

Heat the oil over medium-low heat in a large stock pot or dutch oven. Add the onion and cook for several minutes until it turns translucent. Add the garlic and sliced carrot and celery and continue to saute until the carrot and celery just begin to soften.

Add the chicken broth, sesame oil, and soy sauce to the pot and bring to a boil. Reduce heat and simmer about 15 minutes, or until the carrots are quite soft. Add the shredded chicken and continue to simmer until the chicken is just cooked through. Add extra salt or pepper as needed, to taste and remove the soup from the heat.

To serve: For each bowl, add 1/4 cup warm, cooked wild rice to a bowl, ladle some of the soup on top of the rice, making sure to get a good mixture of broth, chicken and vegetables. Top with a Tablespoon of chopped chives. Serve hot.