You don't need leftover cooked turkey to make turkey soup. Boneless, skinless turkey breasts are a great way to include turkey into an everyday meal, instead of just on holidays.
|500g||carrots, peeled and sliced|
|4||celery stalks, sliced|
|2||garlic cloves, minced|
|1||Maple Leaf Prime turkey breast, skin removed|
|1/2 tsp||dried parsley|
|1/2 tsp||dried oregano|
|1/2 tsp||dried basil|
|1/2 tsp||dried thyme|
|Black pepper||to taste|
|6 cups||chicken broth (no salt added)|
|1||1/3 cup (120g) instant brown rice|
Layer carrots, celery, onions and garlic in the slow cooker pot. Slice turkey breast into 1 cm wide strips (about the size of a chicken finger), and layer them on top of vegetables. Add dried herbs and salt and pepper on top of turkey pieces. Pour chicken broth into pot. Add bay leaf on top. Cover and set to 4 hours on high.
Cook brown rice on stove top, according to instructions. When cooking time on slow cooker is complete, remove lid, scoop the bay leaf out, and break up the turkey slices into smaller chunks. Add the cooked rice. Stir soup, then serve.
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