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1
Start with a large pot that has a tight-fitting lid.
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2
Add the fresh herbs, the pieces of chicken (still on the bone), the garlic, the roughly chopped carrot and celery, and the quartered onion.
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3
Over this, pour the cold water.
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4
Put the lid on the pot and turn on the heat.
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5
Bring the pot to a boil and then lower the temperature to a simmer.
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6
Depending on your stove top this will take around 30 minutes over high heat.
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7
Keep the pot covered and cook for 1/2 hour.
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8
Keeping the simmering liquid going, remove the chicken from the pot and set aside.
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9
Remove the meat from the bone and take off the skin.
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10
Put the skin and bones back into the simmering pot.
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11
Chop up the chicken into very small pieces and put in the refrigerator for a later step.
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12
Re-cover the pot and keep simmering the chicken bones and other ingredients for 2-1/2 hours more.
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13
At this point, remove the solids, leaving only the chicken broth.
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14
DO NOT SEASON YET!
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15
Future steps will reduce the liquid; seasoning now would end up making the soup too salty!
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16
Add the finely diced carrot, finely diced celery, and wild rice to the simmering chicken broth.
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17
Leaving the pot uncovered, simmer for at least another hour until the liquid is reduced by half.
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18
This can take a while depending on your stovetop; the last time I made this dish, the reduction took about an extra hour and fifteen minutes.
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19
Stir in the minced parsley and the chopped, cooked chicken that you set aside, earlier.
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20
Season with the salt and pepper.
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21
Simmer for another 10 minutes and remove from the heat.
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22
Serve or store.
