Crockpot Turkey and Wild Rice Soup
Crockpot Turkey and Wild Rice Soup
4
servingsThis Crockpot Turkey and Wild Rice Soup is the perfect way to use up leftover turkey, or you can easily swap in chicken. With its hearty texture, rich flavors, and a hint of earthiness from the wild rice, it’s the kind of meal that warms you from the inside out.
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Ingredients
4 cups cooked turkey, shredded
1 cup wild rice, uncooked
1 small onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken or turkey broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 cup heavy cream (or half-and-half for a lighter option)
2 tablespoons butter
2 tablespoons all-purpose flour
Directions
- In a slow cooker, combine the turkey, wild rice, onion, carrots, celery, garlic, broth, thyme, rosemary, salt, and black pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender.
- In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the heavy cream until the mixture thickens.
- Stir the creamy mixture into the soup and let it cook for another 15-20 minutes until fully combined.
- Adjust seasoning to taste, serve warm, and enjoy!
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