Slow Cooker Turkey and Rice by ATK

Slow-Cooker Turkey and Rice Soup

SERVESServes 6 to 8

WHY THIS RECIPE WORKS

The hearty flavor of turkey translates easily into a full-flavored soup without requiring any tricks, and turkey thighs (which we prefer for soup) seem to have been designed for the slow cooker's low and steady cooking environment. Turkey thighs, which are made up entirely of dark meat, are quite big and thick, which means they are nearly impossible to overcook, and they have lots of flavor to spare. (As a bonus, they're cheap, too!) 

INGREDIENTS

2 onions, chopped fine

4 garlic cloves, minced

1 tablespoon 

vegetable oil

1 tablespoon 

tomato paste

2 teaspoons minced fresh thyme or ½ teaspoon dried

Salt and pepper

8 cups 

chicken broth

3 carrots, peeled and sliced ¼ inch thick

2 celery ribs, sliced ¼ inch thick

2 bay leaves

2 pounds bone-in turkey thighs, skin removed, trimmed

2 cups instant brown rice

2 tablespoons minced fresh parsley

*

BEFORE YOU BEGIN

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here. You can substitute an equal amount of bone-in chicken thighs for the turkey, if desired; reduce the cooking time to 4 to 5 hours.

1

INSTRUCTIONS

Microwave onions, garlic, oil, tomato paste, thyme, and ¾ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, carrots, celery, and bay leaves. Season turkey with salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.

2

Transfer turkey to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Discard bay leaves.

3

Stir rice into soup, cover, and cook on high until tender, 30 to 40 minutes. Stir in turkey and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve