Cooking October Soup

Turkey and Wild Rice Soup

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
2 bay leaves
2 bone-in turkey thighs, skin removed
Salt and pepper
1 cup long-grained and wild rice blend
2 tablespoons minced fresh parsley

1.  Microwave onions, garlic, tomato paste, oil, and thyme in a bowl, stirring occasionally, until onions are softened; transfer to slow cooker.

2.  Stir broth, carrots, celery, and bay leaves into slow cooker.  Season turkey with salt and pepper; nestle into slow cooker.  Cover and cook until turkey is tender, 6 to 8 hours on low or 5 to 7 hours on high. Add rice during last hour of cooking.

3.  Transfer turkey to cutting board, shred meat into bite sized pieces, discard bone and bay leaves.  Remove any fat from the surface with a large spoon. Return turkey meat to pot. Stir in parsley. Adjust salt and pepper as needed.


This is very good with a salad and toasted sourdough bread.