Preheat the oven to 350℉. Line a baking sheet with tin foil. Place the chicken on the baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Turn the chicken and sprinkle with more salt and pepper. Bake for another 15 minutes, or until the chicken is cooked through. Shred the chicken and set aside.

In a stockpot over medium heat, melt the butter. Stir in the carrots, celery, and onion and saute for 15 minutes. Let the carrots soften and the onions begin to caramelize. Stir in the garlic and saute for 1 minute.

Stir in the flour and keep stirring until the flour is fragrant and brown and a roux begins to form. Stir in 4 cups of the chicken broth.

Bring to a simmer and add the chicken. Once that's stirred in, add the wild rice. Bring to a simmer again. Cover and cook for 20-30 minutes, or until the wild rice is cooked through.

Once the rice is fully cooked, stir in the can of evaporated milk. Bring to a simmer again and cook for another 5 minutes. If the soup is too thick, add the rest of the broth (there should be 1 cup left). Only add in however much you want to get your desired consistency. Add more salt and pepper, to taste. Serve hot.

The next day, when you reheat the soup, it will be thick. Reheat the soup on the stove before adding in any more broth. Once the soup is hot it will thin a bit and then you can add more broth for a thinner soup, if desired.