• Leftover carcass from one 3-pound roast chicken
  • Salt and pepper to taste
  • 1/2 cup wild rice
  • 1/2 cup sliced scallions

This recipe contains: Meat


Troy Guard's Leftover Chicken and Rice Soup

Troy Guard

TAG Raw Bar, Denver

Stretch your grocery budget by transforming leftover roast chicken into this super simple and comforting soup from chef Troy Guard.

Yield: 4 servings


Put chicken carcass into a Dutch oven and add water to cover.

Add a pinch of salt and pepper and the wild rice to the pot. Bring to a boil and then simmer for 45 minutes.

Strain broth into a bowl. Remove any remaining chicken meat from the bones and add to the bowl along with the wild rice.

Garnish the soup with the scallions and serve.