Heat oil in a large sauce pan, then add the onions and the garlic. Cook ~ 5 minutes, until soft and browned, then stir in the mushrooms. Stir until well combined and the mushrooms begin to brown.
Add the water, chicken broth, wild rice, carrots, salt, pepper, parsley, thyme and rosemary. Stir well.
Use a clean cutting board to cut the chicken into large pieces, then add to the soup mix.
Bring to a boil, then simmer on the stove top for ~ 45 minutes.
Using thongs, remove the large chicken pieces from the soup. Use a fork to shred the chicken, then return it to the pot.
Add the whole milk, Parmesan cheese and the spinach to the soup mix and stir until blended. Cover and bring to a boil, then allow to simmer for another 30 minutes.
Remove soup from heat and portion into soup bowls. Garnish with a sprinkle of thyme and rosemary. Enjoy.