Preheat a heavy bottom pot with butter. Add chopped carrots and diced onions and sauté until the onions turn translucent.
Add flour to the pot, stirring until evenly incorporated.
Add Better Than Bullion, water, wild rice, chicken and bay leaves to the pot. Bring it to a simmer and allow to cook for 30 minutes or until the rice is tender.
Add milk to the mix and cook for 5 additional minutes. Remove from the heat and season to taste with salt.
Serve soup while it's nice and hot. Whenever the soup cools down, it will naturally thicken up but will thin out once it's reheated.