Stock and chicken:

3 large chicken thighs, with skin and bones, browned in 1 tablespoon bacon fat

3 large boneless, skinless chicken breasts

1 large carrot, cut in large chunks

1 large yellow onion, with skin, cut in half

top of large celery bunch, about three inches, including leaves

2 quarts chicken stock, packaged or homemade

1/2 teaspoon coarse ground black pepper

1. Brown chicken thighs in 1 tablespoon bacon fat in large stock pot over medium-high heat.
2. Add the rest of the ingredients and bring to a boil, then simmer, covered, for 30 minutes.
3. Remove chicken breasts and continue to simmer the thighs in the stock, covered, for another 30 minutes.
4. Remove thighs. Strain stock and return to pot.
5. Pull the chicken into rough shreds or cut uniformly while the rice cooks.

Rice:

1 cup brown basmati rice

1/4 cup wild rice

tender heart of celery bunch (about 1 1/2 cups), including leaves, thinly sliced

3-4 carrots, diced (about 1 1/2 cups)

about 2 tablespoons finely chopped parsley

1. Bring strained stock to boil and stir in rices and vegetables.
2. Reduce to simmer, cooking. covered, for about 45 minutes or until done.

Finishing soup:

pulled chicken (about 4 cups)

2 cups heavy cream

Optional: about 1 cup frozen corn

salt & pepper to taste

1. Add chicken to simmering stock; return to simmer.
2. Add cream, salt & pepper to taste, and corn, if using. Return to simmer, cooking until heated through, especially if you added frozen corn.
3. If you prefer a thicker gravy, here are some tips from The Kitchn on ways to thicken soup: http://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057