Chicken Soup with Wild Rice and Hominy Corn
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
After trimming the roasted holiday chicken of all its meaty parts, use the remaining backbone, ribs, and brisket to make a delicious soup. The leftover roasted chicken will infuse the chicken broth with a richer, more savory flavor. You'll love the combination of wild rice and hominy corn in this soup, but you can also use brown rice or any other grain of your choice. For a more refreshing flavor, garnish the finished soup with chopped fresh cilantro and green onions and a squeeze of lime juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups wild rice
- A 2-2.5 kg roast chicken carcass with bones (or grilled chicken)
- 4 tbsp. lightly salted chicken broth
- 2 medium carrots, cut into 0.5 cm thick circles.
- 2 stalks celery, sliced 0.5 cm thick.
- 1 medium onion, chopped
- 0.5 cups of cilantro leaves
- 3 green onions
- 1 can (425 g) hominy corn, drained
- Lime wedges, for serving
- 1 bay leaf
We recommend
Recipes with similar ingredients: grilled chicken, hominy corn, wild rice, bay leaf, cilantro
Cooking the dish according to the recipe:
- Cook rice according to package directions; set aside to cool.
- Place the chicken bones in a large saucepan (break the carcasses if necessary). Pour in the broth and 4 cups of water. Bring to a boil over medium heat, reduce the heat, and simmer for 20 minutes. Skim off any foam or fat from the surface of the broth.
- Remove all bones from the pan with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion, and bay leaf to the broth. Bring to a boil and simmer until the vegetables are half-cooked (they will still feel firm when pierced with a knife), about 10 minutes.
- Meanwhile, when the bones are cool enough to handle, trim off all the meat and cut it into bite-sized pieces. Coarsely chop the cilantro and green onions.
- Add shredded chicken, cooked rice, hominy, and the cilantro-green onion mixture to the broth and cook until heated through, about 1 minute. Add 1/2 teaspoon of salt, or more, to taste. Serve the soup hot with lime wedges.
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