We love the combination of wild rice and hominy in this simple soup. Brown rice or any leftover cooked grain would work well, too. We use a few tricks to get maximum comforting flavor into the soup, starting by enriching the chicken broth with a roast chicken carcass and by adding chopped cilantro and scallion at the very end for freshness.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 8 cups (4 servings) |
Ingredients
- 1/2 cup wild rice
- Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
- 4 cups low-sodium chicken broth
- 2 medium carrots, sliced into 1/4-inch-thick rounds
- 2 celery stalks, cut into 1/4-inch-thick slices
- 1 medium onion, chopped
- Kosher salt
- 1/2 cup loosely packed cilantro leaves
- 3 scallions
- One 15-ounce can hominy, drained
- Lime wedges for serving
- 1 bay leaf
Instructions
- Cook the rice according to package directions; set aside to cool.
- Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
- Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 1067 mg |
Reviews
This is fabulous! I altered it by adding zucchini and I used whole chicken legs. The broth is great and we love the cilantro and scallions.