Creamy Chicken and Wild Rice Soup

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds

• Ready In: 3 hrs 35 mins
• Serves: 6

Ingredients

• 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)

Directions

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.