Creamy Chicken and Wild Rice Soup

epicurious.com

Miya Family

subheading: Chicken stock:

1 whole chicken (3½ to 4 pounds)

4 quarts water (or chicken stock for a richer stock)

1 leek, white and light-green parts only, roughly chopped

½ fennel bulb and fronds, roughly chopped

2 celery stalks, roughly chopped

2 medium yellow onions, roughly chopped

6 garlic cloves, smashed

2 sprigs thyme

2 bay leaves

5 sprigs parsley

subheading: Chicken and wild rice soup:

2 Tbsp. unsalted butter

½ fennel bulb, finely diced

3 celery stalks, finely diced

1 medium leek, finely diced

1 medium yellow onion, finely diced

1 large carrot, peeled and finely diced

4 garlic cloves, thinly sliced

4 quarts chicken stock, preferably homemade

4 cups wild rice

2 Tbsp. fine sea salt

4 cups heavy cream

4 cups (about 2 pounds) poached chicken meat from making stock

1 tsp. freshly ground black pepper

¼ cup chopped parsley

Directions at epicurious.com

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