Print

Cozy Slow Cooker Turkey and Wild Rice Soup

slow cooker turkey and wild rice soup - featured image
Print Recipe

A creamy, hearty slow cooker soup made with tender turkey, nutty wild rice, and vegetables. Perfect for using leftover holiday turkey or as a comforting meal on a cold day.

Ingredients

Scale
  • 1 ½ pounds raw turkey breast or thighs (or 3 to 4 cups cooked leftover turkey)
  • 1 cup wild rice (pure or blend, rinsed)
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken or turkey broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • ½ cup heavy cream or half-and-half
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • Optional: fresh parsley, chopped, and red pepper flakes for garnish

Instructions

  1. Prepare the vegetables: dice the onion, carrots, and celery into ½-inch pieces. Mince the garlic.
  2. Add the base ingredients to the slow cooker: place the diced vegetables, minced garlic, rinsed wild rice, dried thyme, crushed rosemary, and bay leaves into the slow cooker. If using raw turkey, nestle the turkey pieces on top of the vegetables. If using cooked turkey, set it aside.
  3. Pour in the broth: add the 6 cups of low-sodium chicken or turkey broth. Stir gently to combine. Do not add salt yet.
  4. Cook on low for 6 to 7 hours: cover and cook on low. Do not cook on high.
  5. Check the turkey and rice: after 6 hours, the wild rice should be tender with a slight chew. If using raw turkey, remove it to a cutting board and shred with two forks. If using cooked turkey, add it now.
  6. Shred the turkey and return it to the pot: add the shredded turkey back into the slow cooker. Stir gently.
  7. Prepare the cream mixture: in a small bowl, whisk together the heavy cream (or half-and-half) and fresh lemon juice.
  8. Finish the soup: pour the cream mixture into the slow cooker and stir gently. Let the soup cook for another 15 to 20 minutes, uncovered, to thicken slightly. Remove the bay leaves.
  9. Season to taste: add salt and black pepper. Start with ½ teaspoon of salt and adjust as needed.
  10. Serve: ladle the soup into bowls and garnish with fresh parsley and a pinch of red pepper flakes if desired.

Notes

Do not rush the wild rice; it needs a full 6 hours on low. Use low-sodium broth and season at the end. Adding lemon juice to the cream prevents curdling. For a thicker broth, mash some cooked wild rice and vegetables against the side of the slow cooker before adding the cream. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker soup, turkey soup, wild rice soup, creamy soup, leftover turkey, comfort food, fall soup, winter soup

Find it online: https://cookluma.com/cozy-slow-cooker-turkey-and-wild-rice-soup/