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.


  • 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.


4 servings