Turkey and Wild Rice Soup
2 onions, minced
4 garlic cloves, minced
1 Tablespoon tomato paste
1 Tablespoon vegetable oil
2 teaspoonful fresh thyme, or ½ teaspoon dried
8 cups low-sodium chicken broth
3 carrots, peeled & sliced ¼ inch thick
2 celery ribs, sliced ¼ inch thick
2 bay leaves
2 bone-in turkey thighs, skin removed (about 2 pounds)
1 cup long grain & wild rice blend
2 Tablespoons fresh minced parsley
Salt and pepper
- Microwave onions, garlic, tomato paste, and thyme in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, carrots, celery, and bay leaves into slow cooker. 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.
- Transfer turkey to cutting board, let cool slightly, then shred into bite-sized pieces, discarding the bones. Let soup settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Stir in rice, cover, and cook on high until rice is tender, about 30 to 40 minutes.
- Stir in shredded turkey and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste.