Chicken Soup with Wild Rice and Hominy Recipe

Name: Chicken Soup with Wild Rice and Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 1 bay leaf; Kosher salt; 1/2 cup loosely packed cilantro leaves; 3 scallions; One 15-ounce can hominy, drained; Lime wedges for serving

Servings: persons

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
1 bay leaf
Kosher salt
1/2 cup loosely packed cilantro leaves
3 scallions
One 15-ounce can hominy, drained
Lime wedges for serving

1
Cook the rice according to package directions; set aside to cool.
2
Put the chicken carcass and bones in a large pot (they can be in pieces).
3
Cover with the broth and 4 cups water.
4
Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes.
5
Skim any foam or fat from the top of the broth with a ladle as necessary.
6
Remove the bones and carcass with tongs or a slotted spoon; set aside to cool.
7
Add the carrots, celery, onion and bay leaf to the broth.
8
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.
9
Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces.
10
Roughly chop the cilantro and scallions together.
11
Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute.
12
Season with 1/2 teaspoon salt or more to taste.
13
Serve hot with lime wedges.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Soup with Wild Rice and Hominy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup with Wild Rice and Hominy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions