Creamy Chicken Wild Rice Soup

1 tablespoon olive oil
2 large chicken breast
6 tablespoons butter
2 tablespoons onion, minced
1/2 cup flour
2 cups chicken broth
1 1/2 cup milk
1/3 cup wild rice, uncooked, rinsed
2 large carrots, 1/2-inch cubes
2 tablespoons sherry
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoons nutmeg2 cups half and half

In a large stockpot over medium heat add oil and brown chicken on both sides. Remove chicken from pot and add butter and onion. Cook until butter is melted and onions are soft. Add flour and mix to make a roux, cook for 1-2 minutes. Add chicken broth and milk to roux and mix well, raise heat to medium and bring to a boil. Add wild rice, carrots, shredded chicken and spices. Reduce heat, cover and simmer for 1 hour. Add half and half and sherry, simmer uncovered for 1/2 hour longer.