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This soothing soup can be made with turkey or chicken, or beans for a vegetarian dish. I typically use the carcass of the poultry to make a broth overnight before starting the soup, but not during this busy time. Short-cuts such as using store-bought broth and pre-cut vegetables in a “mirepoix” mix are encouraged to save time and your sanity.
1 cup of rinsed, uncooked wild rice
5 medium carrots, diced into small pieces
3 celery stalks, diced into small pieces
1 medium onion, finely diced
5 garlic cloves, finely diced
2-3 cups of chopped, cooked turkey
2 containers (1 quart each) of free range chicken broth, or just enough to cover the top of the ingredients
Salt and pepper for seasoning
Place 1 cup of wild rice into a small bowl with enough purified water to cover the rice. Set aside.
Dice the onion, garlic, carrots, and celery and place into a large slow cooker ceramic pot. You can substitute a mirepoix mix, such as Trader Joe’s 14.5 ounce container of onions, celery, and carrots; less broth will likely be needed. Add the diced vegetables to the slow cooker pot.
Dice the turkey (or chicken) into small pieces, ideally using a separate cutting board designated for meats. Add the cut poultry to the slow cooker pot.
Rinse and drain the soaked rice, then add it to the slow cooker pot.
Add the chicken broth, 1-2 quarts, with enough liquid to cover approximately 1/2 inch above the ingredients. I used 2 quarts with the ingredients above.
Seal the pot with the slow cooker lid and cook on low setting for 7 hours, stirring on occasion if possible. After cooking is completed, keep on warm and add salt and pepper to desired taste.
The wild rice and poultry will thicken the broth so that no thickening agent will be needed.
Cool for up to 3 hours and store in the refrigerator for approximately 3 days. See the USDA food safety chart to estimate safe storage times.
Simmer poultry bones in purified water overnight and use 2 quarts of homemade broth.
Substitute cooked chicken for turkey.
Substitute 14.5 ounces of mirepoix mix for the vegetables, and reduce the broth.
Substitute 1 can (BPA-free lining) of legumes for the poultry and use vegetable broth instead of chicken broth to make a vegetarian soup.
Add diced greens such as kale during the last 30 minutes of cooking for added flavors and nutrients.