Creamy Chicken And Wild Rice Soup

Total Time: 3 hrs 35 mins Preparation Time: 2 hrs Cook Time: 1 hr 35 mins

Ingredients

• Servings: 6
• 1 (3 lb) whole chickens, rinsed (or 3 lb. skinless chicken thighs)
• 2 stalks celery, including leafy green tops, cut into large chunks
• 1 large onion, halved (unpeeled)
• 1 large carrot, quartered
• 8 cups chicken stock
• 4 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup wild rice
• 3 tablespoons unsalted butter
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, finely chopped
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 cups half-and-half
• 1/4 cup finely chopped fresh parsley
• 2 teaspoons fresh squeezed lemon juice
• buttery crouton (buttery croutons)

Recipe

• 1 in a big soup pot, combine chicken, celery chunks, halved onions, quartered carrot, stock, thyme, and bay leaf.
• 2 if chicken isn't immersed, add water or stock to cover; bring to a boil over med-high heat.
• 3 partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
• 4 skim the soup if any scum develops on the surface.
• 5 using tongs, transfer chicken to a large bowl and let cool slightly.
• 6 meanwhile, strain the stock and discard all solids; skim the surface of the stock and remove fat, if desired.
• 7 transfer 2 cups of the stock to a saucepan; set the remaining stock aside.
• 8 add wild rice to the stock in saucepan; bring to a boil over med-high heat; decrease to med-low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
• 9 while the rice is cooking, remove skin and bones from chicken and discard; shred the meat into bite-size pieces; set aside.
• 10 in a large pot, melt butter over medium heat; add diced carrots, diced celery, and chopped onion; saute until softened, about 6 minutes.
• 11 add in flour and saute for 2 minutes; gradually whisk in remaining stock, salt, and pepper; bring to a simmer, stirring often.
• 12 add cream, parsley, reserved chicken, and rice; heat, stirring often, until steaming, about 5 minutes; do not let boil.
• 13 stir in lemon juice; taste and adjust seasoning with salt and pepper, if needed.
• 14 ladle into heated bowls and garnish with croutons.