One Pot Turkey Wild Rice Soup


For Homemade Turkey Stock (optional)

Turkey parts wings, necks, backbone and giblets trim excess fat and cut 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 leves per bowl for garnish (optional)


(optional) 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 quick 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 fon high pressure for 1 to 1 1/2 hours

Remove bay leaf and thyme sprigs.

Season with salt and pepper, to taste and granish bowls with fresh Basil. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes