Slow Cooker Turkey Wild Rice Soup
Slow Cooker Turkey Wild Rice Soup is an easy dump and go turkey and wild rice soup recipe that's the perfect use for that leftover turkey!
Ingredients
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 large celery stalk coarsely chopped
- 1 large carrot coarsely chopped
- 1 bay leaf
- 2 sprigs fresh thyme or 1 1/2 teaspoons dried
- 2 cups leftover turkey chopped or shredded (dark and/or white meat)
- 1/2 cup uncooked wild rice blend do not use quick cooking rice
- 6 cups homemade turkey stock
- salt and freshly ground pepper to taste
Equipment
Instructions
- 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!
Notes
- Nutrition information reflects standard store bought turkey stock which is why the sodium is so high. Use low sodium or make my homemade turkey stock to control the amount of sodium in your soup.
- Do not use quick cooking rice in this recipe as it will turn to mush.
- Customize this soup with your favorite vegetables and herbs.
- Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months
Nutrition
Serving: 1g, Calories: 176kcal, Carbohydrates: 16g, Protein: 16g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 43mg, Sodium: 298mg, Potassium: 362mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1529IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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