Name: Chicken Soup with Wild Rice and Hominy
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
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

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.

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Chicken Soup with Wild Rice and Hominy

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