- (2 Wings/1 Package) Turkey Wings
- (1 Quart) Turkey Bone Broth
- (2 Large) Carrots, chopped
- (2 Stalks) Celery, chopped
- (1 medium) Onion, chopped
- (2 cloves) Garlic, pressed
- (1/2 cup) Wild Rice
- (2 cups, as needed) Water
- (As needed) Salt
- (1 Cup) Milk or Heavy Cream
- (4 Tbsp) Butter
- (4 Tbsp) All Purpose Flour
Perfect slow cooker recipe, especially for the fall. The slow cooking of the bones and skin adds extra collagen, minerals, nutrients, and amino acids to make this a nourishing, immune boosting dinner.
Part 1: Making the base
- Place two turkey wings (1 package) in slow cooker with 1 quart of turkey bone broth. Consider cutting off the wing tips to make sorting through the soup easier later.
- In a separate pan on the stove, saute the carrots, celery, onion and garlic until translucent, then add them to the slow cooker with the turkey.
- Add wild rice to slow cooker, then add water until all ingredients are covered. Stir rice into water.
- Add a heavy dash of salt to start. You can add more to taste after it's done cooking.
- Set on low for 8 hours and walk away!
- When the soup is finished, use tongs and a strainer to remove turkey wings and bones for discard. Pick any remaining meat off of the bones and add back to soup.
- Pour finished soup into a pot for either serving as is or continuing to part 2 below to make a creamy soup.
Part 2: Make it creamy!
- Set the soup in a pot onto the stove and add 1 cup of milk or heavy cream to the soup and cook on medium low.
- While it cooks, make a roux by melting 4 Tbsp butter in a separate dish, then stirring flour into the butter until it becomes a near paste like consistency. Use gluten free flour if needed.
- Slowly spoon and stir the roux into the soup until it thickens. Make sure you stir it in as you add it SLOWLY so it incorporates into the soup.
- Once the soup thickens, salt to taste and you're ready to go! Serve with crackers and cheese and enjoy. :)
Always consume with caution when cooking with bones. Alternatively, you can make this recipe with boneless breasts or tenders if you want to avoid cuts with bones in them.