Troy Guard's Leftover Chicken and Rice Soup
TAG Raw Bar - Denver
Stretch your grocery budget by transforming leftover roast chicken into this super simple and comforting soup from chef Troy Guard.
- Leftover carcass from one 3-pound roast chicken
- Salt and pepper to taste
- 1/2 cup wild rice
- 1/2 cup sliced scallions
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.