Turkey and Wild Rice Soup

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

 

1.  Microwave onions, garlic, tomato paste, and thyme in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. 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.
3. 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.
4. Stir in shredded turkey and let sit until heated through, about 5 minutes.  Stir in parsley, season with salt and pepper to taste.