Place the chicken in a soup pot large enough to hold it. Add the onion,
carrot, celery, parsnip, parsley springs, peppercorns, chicken stock and 14 cups
of water. Bring to a boil over high heat. Reduce the heat to moderate, cover and
simmer until chicken is tender, about 50 minutes.
Transfer the chicken to a plate and let cool slightly. Remove the meat
from the bones and set aside.
Return skin and bones to the pot and cook over moderate heat until the
stock has reduced to 12 cups. Strain the stock and discard the solids. Shred the
chicken.
Meanwhile, toss the mushrooms with 2 Tbsps of the lemon juice and set
aside for 10 minutes.
In soup pot, melt 4 Tbsp of butter over moderately high heat. Add the
mushrooms and cook, stirring frequently, until the mushrooms release their
liquid and are lightly browned, about 5 minutes.
Reduce the heat to moderately low and stir in the leeks, garlic and red
bell pepper. Cook, stirring occasionally, until the vegetables are slightly
softened, about 5 minutes. Stir in the reserved chicken stock and the rice and
bring to a boil. Reduce heat to low, cover and cook until the rice is tender,
about 20 minuets.
In a small bowl, mix the flour with the 2 teaspoons softened butter until
blended; set aside.
Scoop ½ cup of the chowder into a blender. Add the cream and blend until
smooth. Return the puree to the chowder and whisk in the flour mixture. Bring to
a boil over moderate heat.
Reduce heat to low and simmer gently for 10 minutes. Stir in the shredded
chicken, nutmeg and remaining 2 teaspoons lemon juice.
Season with salt and black pepper to taste and simmer for 3 minutes longer.
Serve with chopped parsley.