Bring rice and water to a boil in a medium saucepan. Reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 15 minutes; drain any excess water – rice kernels will have opened and softened.
Melt butter in a large saucepan over medium high heat. Sauté onion until tender. Stir in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, chicken, carrots, almonds thyme, salt and pepper; simmer about 5 minutes or until the soup is hot. Blend in half and half and sherry; heat to serving temperature.