Season the turkey breast with salt and pepper. Put the turkey in the slow cooker with any bones, if using, and sprinkle over the dried basil. Add the rice, tucking it down around the meat.
Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the onion and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened.
Add the stock and passata and season lightly with salt and pepper. Bring to the boil, then pour the mixture into the cooker.
Cover the cooker with the lid. Cook on HIGH for 2 hours until the rice is fluffy and tender and the juices from the turkey run clear when the thickest part of the meat is pierced with the tip of a sharp knife or skewer. Remove and discard the bones, if necessary. Remove the turkey from the cooker and leave to cool slightly. Re-cover the cooker to keep the rice warm.
When the turkey is cool enough to handle, cut into bite-sized pieces, then return it to the cooker and heat through, if necessary. Add a little more salt and pepper, if you like. Sprinkle with basil and serve with crusty bread, if you like.
For a spicier soup, add 1 tablespoon of curry paste with the garlic. The soup is also good with shredded kale. When you remove the turkey, wrap in foil and keep warm, then stir in the kale and cook for 15 minutes on HIGH until it is tender. Return the chopped turkey to the cooker to heat through.
© 2012 All rights reserved. Published by Watkins.