In a large pot, heat the olive oil and butter over medium heat.
Then, add the onion, carrot & celery and saute until tender, 6-8 minutes.
Once the veggies are tender, add the garlic and the wine.
Cook until the wine has reduced completely.
Then, sprinkle the flour over the vegetables and cook for 2 minutes, stirring with a wooden spoon. *It's important to "cook out" the flour or else you'll be able to taste the raw flour.*
Then, add the chicken stock followed by the raw chicken, mushrooms, wild rice and fresh herbs.
Bring the soup to a boil before reducing the heat to low and covering with a lid. *Stir the soup every 10 minutes or so to ensure the rice doesn't stick to the bottom of the pot.*
Cook for 45 minutes over low heat.
Remove the chicken and transfer to a cutting board. Shred the chicken with two forks.
Remove the bay leaf from the soup.
Add the milk and return the chicken to the soup.
Season with salt and pepper to taste and garnish with freshly grated parmesan cheese and chopped parsley. Enjoy!