Turkey & Wild Rice Soup

Turkey & Wild Rice Soup

Ingredients

  • 2 Onions, Minced
  • 4 Garlic Cloves, Minced
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon EVOO
  • 2 Teaspoons Fresh Thyme or ½ Teaspoon Dried Thyme
  • 8 Cups Chicken Broth
  • 3 Carrots, Peeled and Sliced ¼ inch Thick
  • 2 Celery Ribs, Sliced ¼ inch Thick
  • 2 Bay Leaves
  • 2 Bone-in-Turkey Thighs (about 2 Pounds), Skin Removed, Trimmed
  • 1 Cup Brown Rice
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

  1. Cook onions, garlic, tomato paste, oil and thyme in a skillet, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  2. Stir broth, carrots, celery, and bay leaves into slow cooker.
  3. Season turkey with salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 8 hours on low or 5 to 7 hours on high.
  4. Transfer turkey to cutting board, let cool slightly, then shred into bite size pieces, discarding bones. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in rice, cover and cook on high until rice is tender, 30 to 40 minutes.
  5. Stir in shredded turkey and let sit until heated through, about 5 minutes.
  6. Stir in parsley, season with salt and pepper to taste, and serve.