One Pot Turkey Wild Rice Soup



For Homemade Turkey Stock:

Turkey parts wings, necks, backbone, and giblets,
trim excess fat and cut it into smaller pieces.

1 onion, peeled and quartered

1 carrot, cut into large pieces

1 stalk celery, cut into large pieces

1 small piece of cheesecloth

kitchen twine

1 sprig fresh thyme

1 sprig fresh parsley

1 dried bay leaf

6 peppercorns

For the Soup:

1 onion, chopped

2 cloves garlic, minced

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 bay leaf

2 sprigs fresh thyme or 1 1/2 teaspoons dried

2 cups leftover turkey chopped or shredded (dark and/or white meat)

1/2 cup uncooked wild rice blend do not use quick-cooking rice

6 cups homemade or store-bought turkey stock

3 to 4 fresh Basil leaves per bowl for garnish (optional)


For the Homemade Turkey Stock:

Place the herbs, bay leaf, and peppercorns on a piece of cheesecloth.

Fold up the sides around the ingredients.

Secure well with kitchen twine.

Place the turkey bones, onion, carrot, celery, and bouquet above into a large pot and fill with water until 2" over the ingredients.

Or for an Instant Pot, make sure the ingredients do not go over the fill line.

Bring to a boil, then immediately reduce the heat to a simmer and cook for 3 to 3 1/2 hours,
skimming the fat from the top occasionally.

For Instant Pot: cook at high pressure for 1 to 1 1/2 hours, then quickly release pressure.

Remove carcass, vegetables, and bouquet and discard.

Strain the stock through a fine mesh sieve into a large bowl.

For the Soup:

Place all ingredients into the slow cooker and cover.

Cook on low for 6 to 8 hours or high for 4 to 6 hours.

Or cook in an Instapot on high pressure for 1 to 1 1/2 hours

Remove bay leaf and thyme sprigs.

Season with salt and pepper, to taste, and garnish bowls with fresh Basil. Enjoy!


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