Creamy Chicken and Wild Rice Soup |
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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 6 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds 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.
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