There’s something so comforting about a slow-simmered soup, especially one that practically makes itself. This 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. Let your slow cooker do the work, and come home to a bowl of pure comfort.
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.
Keep the screen of your device on
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!
Like this recipe?
Follow @dinnerendeavor on Pinterest
This soup is even better the next day as the flavors meld together. Serve it with crusty bread for the ultimate cozy meal.