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Hearty Turkey Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound cooked turkey, shredded or cubed
  • 3/4 cup uncooked wild rice
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the turkey, wild rice, onion, carrots, celery, chicken broth, thyme, sage, bay leaves, salt, and pepper in the slow cooker. Stir once to distribute the ingredients evenly.
  • Cover and cook on low for 6 to 7 hours, until the wild rice is tender and has opened slightly.
  • Remove and discard the bay leaves. Taste and adjust salt and pepper if needed.
  • Ladle the soup into bowls and sprinkle with the chopped parsley before serving.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the refrigerator for three days and reheat gently on the stove or in the microwave. For a slightly richer broth, swap one cup of the chicken broth for evaporated milk during the last hour of cooking.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board