In a large saucepan over medium-high heat, soften the onion and garlic in the butter. Add the wild rice and stir for 1 minute. Add the broth. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 30 minutes.
Add the carrots and potatoes. Cover. Bring to a boil and simmer for 30 more minutes or until the rice and vegetables are tender.
Add the chicken and heat through. Adjust the seasoning. Ladle the soup into 6 bowls and serve with country bread, if desired.