Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 2 h
Cook time: 1 h 35 min
Total time: 3 h 35 min
Yield: 6 serving(s)
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 )

Submitted by ratherbeswimmin

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

Download

Ready In:: 3hrs 35mins
Ingredients:: 19
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

In a big soup pot, combine chicken, celery chunks, halved onions, quartered carrot, stock, thyme, and bay leaf.
If chicken isn't immersed, add water or stock to cover; bring to a boil over med-high heat.
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.
Skim the soup if any scum develops on the surface.
Using tongs, transfer chicken to a large bowl and let cool slightly.
Meanwhile, strain the stock and discard all solids; skim the surface of the stock and remove fat, if desired.
Transfer 2 cups of the stock to a saucepan; set the remaining stock aside.
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.
While the rice is cooking, remove skin and bones from chicken and discard; shred the meat into bite-size pieces; set aside.
In a large pot, melt butter over medium heat; add diced carrots, diced celery, and chopped onion; saute until softened, about 6 minutes.
Add in flour and saute for 2 minutes; gradually whisk in remaining stock, salt, and pepper; bring to a simmer, stirring often.
Add cream, parsley, reserved chicken, and rice; heat, stirring often, until steaming, about 5 minutes; do not let boil.
Stir in lemon juice; taste and adjust seasoning with salt and pepper, if needed.
Ladle into heated bowls and garnish with croutons.