ATK Slow-Cooker Turkey and Rice Soup

 

This recipe is based on one from America's Test Kitchen. Subscription required.

NOTES
1. You can substitute bone-in chicken thighs for the turkey. Reduce the cook time to 4-5 hr. See Preparation below.
2. Instead of adding the (brown) rice to the slow cooker as originally called for, we made the rice on the side, so the step for adding rice to the cooker is omitted.
3. We made a half-recipe using chicken, which fit in our small crockpot. Amounts for a half-recipe are in parentheses.
4. Liz thought that using tomato paste made the soup a bit off-color, and she missed the richness of a more traditional chicken soup, made on the stovetop and by leaving the fat of the chicken on.
5. This was a good dish on a cold night.

INGREDIENTS

2 onions (1 onion)
4 garlic cloves (2 cloves)
1 Tbl vegetable oil (1-1/2 tsp)
1 Tbl tomato paste (1-1/2 tsp)
2 tsp minced fresh thyme (1 tsp)
Salt and pepper
8 cups chicken broth (4 cups)
3 carrots (2 small or 1 large)
2 celery ribs (1 rib)
2 bay leaves (1 leaf)
2 lbs bone-in turkey thighs (or chicken thighs), skin removed and fat trimmed (1 lb)
2 Tbls minced fresh parsley (1 Tbl)


PREPARATION

1. Chop the onions finely. Set aside.

2. Mince the garlice; set aside.

3. Peel and slice the carrots into 1/4" thick rounds; set aside.

4. Slice or mince the celery; set aside.

5. Mince the fresh thyme; set aside.

6. If necessary, remove the skin and trim the fat from the poultry pieces.

7. In a medium microwave-safe bowl, combine onion, garlic, oil, tomato paste, thyme, and 3/4 tsp salt (3/8 tsp).

8. Microwave on a high setting, stirring occasionally, until onions are softened, about 5 minutes, then transfer to slow cooker.

9. While the onion mixture is getting microwaved, season the poultry with salt and pepper. They will be added very soon.

10. Stir broth, carrots, celery, and bay leaves into the slow cooker.

11. Nestle the poultry into slow cooker, cover, and cook until poultry is tender, 6 to 7 hours on low for bone-in turkey; 4-5 hours for chicken, keeping the lid on the cooker the whole time.

12. In the last hour or so of cooking, mince the parsley and make the rice.

13. When cooking time is done, transfer poultry to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks and add meat back to slow cooker to re-warm; discard bones and bay leaves.

14. Serve with prepared rice and garnish with minced parsley.