Slow Cooker Turkey Wild Rice Soup is hearty, comforting, and is the perfect dump and go recipe for your leftover turkey!
This is the last day I’ll be posting this week because tomorrow I’ll be in the throes of all things Thanksgiving. And I’m sure you will be too! I made this Slow Cooker Turkey Wild Rice Soup last year with my turkey leftovers and loved it, but didn’t get around to photographing it. I made it again last week after I made my Dry Brined Orange Rosemary Roasted Turkey, and barely got photos before it was gone.
Better late than never. 🙂
This soup is a no-frills recipe, because it doesn’t need any. Unless you think Homemade Turkey Stock is a frill? Because that made all the difference in the world here.
I’ve said it before…when I was in cooking school all of our dishes were so phenomenal, and the homemade stock was a lot of the reason. Beside the fact that we were taught by an amazing instructor of course! Homemade stock was the foundation of every dish, whether it was chicken, beef, or vegetable. The flavor is unmatched, and it has a silky mouthfeel that you don’t get from store bought.
This soup has all of the familiar ingredients of turkey soup — onion, garlic, celery, and carrot, with the fun addition of wild rice. I prefer to use rice or quinoa over pasta in my soups because pasta makes it much heavier to me. I love the color and texture of the wild rice too — it makes it so much more harvest-y, if you will. 🙂
Aside from the homemade stock, the fresh thyme makes this soup special too. I have an abundance in my garden, which I’ll never complain about, and it added some fresh herb pizzazz to my soup.
The best part about this soup is that you can dump all the ingredients into your slow cooker, turn it on, and dinner is on it’s way. I left mine on low for 7 hours while I went on my son’s field trip to see the play The Lion King (loved it by the way!), and came home to a hot bowl of comforting soup. You just can’t beat that.
I’ll be making this Slow Cooker Turkey Wild Rice Soup the day after Thanksgiving again…you better believe it. It’s so delicious, and I hope you have enough turkey leftover to make it too. I hope you all have a wonderful Thanksgiving!
Things you’ll need for this soup!
- 1 medium yellow onion, chopped
- 2 large cloves garlic, minced
- 1 large celery stalk, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 bay leaf
- 2 sprigs fresh thyme or 1½ teaspoons dried
- 2 cups chopped or shredded leftover turkey (breast or thigh meat)
- ½ cup uncooked wild rice blend
- 6 cups Easy Homemade Turkey Stock
- salt and freshly ground pepper, to taste
- Place all ingredients into the slow cooker and cover. Cook on low for 6-8 hours or high for 4-6 hours. Remove bay leaf and thyme sprigs (the leaves will have fallen off). Season with salt and pepper, to taste, and enjoy!
This soup freezes well!
Recipe by Flavor the Moments.