Chicken and Wild Rice Soup

Directions

1. 1
   NOTE: Broth can be done ahead of time if needed. If preparing it ahead of time, make sure to refrigerate it in an air-tight container and use in soup within 24 hours.
2. 2
   Preheat a large pot over medium-high heat and add canola oil. Sear chicken thighs on both sides until browned and add bay leaves.
3. 3
   In the same pot, over medium heat, add a little bit of canola oil and add diced onions.
4. 4
   Pour in water, bring it to boil, and lower the heat to low. Cook for about 2 hours.
5. 5
   Saute onion until it starts to brown and add garlic and mushrooms.
6. 6
   Take chicken out of the pot and let it cool down on the cutting board. Once chicken is cooled enough to be handled, discard bones, skin, and excess fat. Dice chicken thigh meat and set aside.
7. 7
   Cook until mushrooms are softened.
8. 8
   Transfer the broth into a separate container and set aside.
9. 9
   Add chicken thigh meat and wild rice.
10. 10
    Stir everything and pour in about 7 cups of chicken broth. (All of it can be added if there is more left.)
11. 11
    Season the soup with salt, pepper, garlic powder, and thyme. Cover the pot with a lid and cook over low heat for about 40 minutes, until rice is tender.
12. 12
    Discard bay leaves and stir in dried parsley and heavy whipping cream. Cook for a few more minutes and serve.