Chicken, Mushroom, and Rice Soup

In a large stockpot, combine the chicken, carrot, celery, roughly chopped red onion, and bay leaf. Add cold water to cover the chicken completely. Bring to a simmer over high heat, then reduce heat to low and simmer gently for about 1 1/2 hours, or until the chicken meat is easily pulled off the bones and no longer pink.

Carefully remove the chicken, bones, and vegetables to a bowl and let cool slightly, about 10 minutes, until cool enough to handle. Reserve the stockpot over low heat.

Separate the chicken meat from the bones and skin, and shred into bite-sized pieces. Set the shredded chicken aside.

Return the bones and skin to the stockpot and continue to simmer on low heat to further enrich the broth.

In a separate soup pot, melt the butter over medium-high heat until it begins to brown, creating a nutty aroma. Add the sliced mushrooms and salt; sauté until the mushrooms are deeply browned and have released their moisture, about 8-10 minutes.

Add the minced garlic and diced red onion to the pot and sauté for an additional 2 to 3 minutes, until softened and fragrant.

Strain 4 cups of the flavorful chicken broth from the stockpot into the soup pot, discarding the solids from the broth. Bring to a simmer.

Stir in the black pepper, cayenne pepper, and fresh thyme sprigs. Reduce heat to medium and simmer for 10 minutes to allow the flavors to meld.

Add the rice to the soup and cook, stirring occasionally to prevent sticking, for approximately 20 minutes, or until the rice is tender.

Taste the soup and adjust seasoning with more salt, if needed. Remove the thyme stems.

Stir in the reserved shredded chicken and add a few more cups of chicken broth to achieve your desired soup consistency. Remember that the soup will thicken as the rice continues to absorb liquid.

Simmer for about 15 minutes, or until the chicken is heated through and has absorbed the flavors of the soup. Taste one last time for seasoning, adding more broth if needed.

Serve the Chicken, Mushroom, and Rice Soup immediately, garnished with a dollop of sour cream, fresh thyme leaves, and diced red onion.