2 tablespoons olive oil
1 onion, small dice
2 cloves of garlic, thinly sliced
1 teaspoon kosher salt, plus more to taste
8 cups chicken stock
1.5 pounds chicken thighs, trimmed
1-1/2 cups wild rice, rinsed
1/2 cup heavy cream
Juice of half a fresh lemon, plus more to taste
1 tablespoon parsley, finely chopped
Freshly ground black pepper
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, 1 teaspoon of kosher salt and a few grindings of fresh pepper to the pot, stir to coat with the oil. Cook for 5-10 minutes, stirring often, or until the onion is soft and translucent.
Add the chicken stock and whole chicken thighs to the pot. Turn the heat under the pot up to medium-high and bring to a simmer. Simmer for 20-30 minutes or until the chicken is cooked through and starting to break down. Remove the chicken from the pot with tongs and place it on a cutting board. Roughly chop or shred the chicken with two forks. Return the shredded chicken to the pot. Bring soup back to a simmer and add wild rice to the pot. Cook at a simmer for 45 minutes or until the rice is cooked through. Add the cream, lemon juice and parsley to the pot. Taste and add more salt or lemon juice if needed. Serve hot.