Creamy Chicken and Wild Rice Soup

Preparation

1. For the Chicken Stock

   Step 1

   In a stockpot, combine all the ingredients. Cover and bring to a boil over high heat. Uncover the pot, reduce the heat to a gentle simmer, and cook for 1½  hours.

   Step 2

   Remove from the heat and remove the chicken from the pot. Set aside. Strain the liquid into another pot and discard the solids.

   Step 3

   Once the chicken is cool enough to handle, shred the meat from the bones using your hands and reserve for the soup. Some sections, like the breast, benefit from dicing with a knife to make equal 1-inch pieces. Discard the skin and bones.

   Step 4

   The stock can be refrigerated for up to 4 days or frozen for up to 6 months.

2. For the Chicken and Wild Rice Soup

   Step 5

   In a large soup pot, heat the butter over medium-high heat. Add the fennel, celery, leek, onion, carrot, and garlic and sweat until soft and translucent, 3 to 4 minutes.

   Step 6

   Add the stock and bring to a boil. Add the wild rice and salt, stirring to combine. Bring back to a simmer, cover, and cook until the rice pods have opened, 25 to 30 minutes.

   Step 7

   Add the cream, chicken, and black pepper and bring back up to a boil to combine flavors. Remove from the heat.

   Step 8

   Divide the soup among bowls, garnish with parsley, and serve.