Creamy Chicken and Wild Rice Soup

• 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
• 12 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
• 14 teaspoon fresh ground black pepper
• 1 12 cups half-and-half
• 14 cup finely chopped fresh parsley
• 2 teaspoons fresh squeezed lemon juice
• buttery crouton (Buttery Croutons)

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.

whole chickens, stalks celery, onion, carrot, chicken stock, thyme, bay leaf, wild rice, unsalted butter, carrots, stalks celery, onion, allpurpose, salt, ground black pepper, parsley, fresh squeezed lemon juice, buttery crouton

Taken from www.food.com/recipe/creamy-chicken-and-wild-rice-soup-427581 (may not work)