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whole chickens stalks celery onion carrot chicken stock thyme bay leaf wild rice unsalted butter carrots stalks celery onion all-purpose salt ground black pepper parsley fresh squeezed lemon juice buttery crouton
Viewed: 30 - Published at: 9 years agoIngredients
- 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)
Method
- 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.
