Turkey and Wild Rice Soup

Cuisine: American

Category: poultry

Servings: 6


2 turkey drumsticks (about
1-1/2 pounds)
2 cups chopped tomatoes (about
2 large)
1 cup sliced celery with leaves
2 medium stalks)
1/2 cup chopped onion (about
1 medium)
1/2 cup uncooked wild rice
3-1/2 cups water
2 teaspoons chicken bouillon granules
2 bay leaves


Remove skin from turkey drumsticks and discard. Mix turkey and remaining ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until juices of turkey run clear and wild rice is tender. Remove turkey from Dutch oven; cool about 5 minutes. Remove turkey meat from bones; cut meat into bite-size pieces. Stir into turkey soup. Heat until hot. Remove bay leaves. 6 servings

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