For the stock: In a large (8 qt.) stock pot, bring the chicken or turkey, water, onion, carrot, celery and BAY LEAVES to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the SOUP BASE and stir to dissolve. If starting with cooked turkey, mix it with water, BAY LEAVES and SOUP BASE and bring to a boil.
For the soup: After returning the shredded meat to the pot, bring back to a boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies—onion, celery, carrot, BAY LEAVES—and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook for 10 minutes more. Add the Parmesan rinds, if using (and you really should use them), and the PEPPER and cook for 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. Enjoy!
Prep. time: 15 minutes plus stock cooking time
Cooking time: 50 minutes
Servings 19; Serving Size 1 cup (269g); Calories 90; Calories from fat 30; Total fat 3.5g; Cholesterol 25mg; Sodium 460mg; Carbohydrate 9g; Dietary Fiber 1g; Sugars 3g; Protein 7g.