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

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Instructions

1. Cook the rice according to package directions; set aside to cool.
2. 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.
3. 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.
4. 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.
5. 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.