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1
In a big soup pot, combine chicken, celery chunks, halved onions, quartered carrot, stock, thyme, and bay leaf.
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2
If chicken isn't immersed, add water or stock to cover; bring to a boil over med-high heat.
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3
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.
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4
Skim the soup if any scum develops on the surface.
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5
Using tongs, transfer chicken to a large bowl and let cool slightly.
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6
Meanwhile, strain the stock and discard all solids; skim the surface of the stock and remove fat, if desired.
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7
Transfer 2 cups of the stock to a saucepan; set the remaining stock aside.
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8
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.
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9
While the rice is cooking, remove skin and bones from chicken and discard; shred the meat into bite-size pieces; set aside.
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10
In a large pot, melt butter over medium heat; add diced carrots, diced celery, and chopped onion; saute until softened, about 6 minutes.
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11
Add in flour and saute for 2 minutes; gradually whisk in remaining stock, salt, and pepper; bring to a simmer, stirring often.
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12
Add cream, parsley, reserved chicken, and rice; heat, stirring often, until steaming, about 5 minutes; do not let boil.
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13
Stir in lemon juice; taste and adjust seasoning with salt and pepper, if needed.
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14
Ladle into heated bowls and garnish with croutons.
