This Creamy Midwestern Chicken Soup Will Be Keeping Me Warm All Winter Long

subheading: For the Chicken Stock:

3 pounds (1.35Kg) bone-in, skin-on chicken thighs

3 quarts (2.8L) water

2 medium celery stalks (about 2 ½ ounces; 70 g each), roughly chopped

1 large carrot (6 ounces; 170g), roughly chopped

1 large leek (7 ounces; 198g), washed and rinsed well of grit, white and light green parts halved lengthwise and sliced ¼-inch thick (about 2 ½ cups sliced)

3 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

4 fresh thyme sprigs

subheading: For the Soup:

4 tablespoons unsalted butter (2 ounces; 56g)

4 medium celery stalks with leaves (about 2 ½ ounces; 70g each), sliced ¼-inch thick (about 2 cups sliced), leaves reserved for garnish

1 large carrot (6 ounces; 170g), halved and sliced ¼-inch thick

1 medium fennel bulb (8 ounces; 226g), chopped into ½ inch pieces

3 medium cloves garlic (15g), minced

2 teaspoons chopped fresh thyme leaves

2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

¾ teaspoon freshly ground black pepper

¼ cup all-purpose flour (about 1 ounce; 30g)

1 cup uncooked wild rice (abou t 6 ¼ ounces; 175g)

⅛ teaspoon baking soda, optional

½ cup (120ml) heavy cream

1 teaspoon grated lemon zest plus 2 tablespoons (30ml) lemon juice from 1 lemon

Directions at seriouseats.com

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