Crock Pot Turkey Wild Rice Soup
Warm, hearty, and irresistibly creamy, this Crock Pot Turkey Wild Rice Soup is the ultimate comfort food for chilly days. Made with tender shredded turkey, nutty wild rice, and a medley of fresh vegetables, this slow cooker recipe is both nourishing and incredibly flavorful. Aromatic herbs like thyme and rosemary infuse every bite, while a rich, velvety roux adds a luxurious touch to the broth. Perfect for using up leftover turkey, this soup requires minimal prep and lets your crock pot do all the work. Simply set it, forget it, and come home to a cozy, one-pot meal that’s sure to satisfy. Serve it hot with a sprinkle of fresh parsley for a burst of color and a side of crusty bread to complete the experience.
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 1 cup Uncooked wild rice
- 2 medium Carrots (peeled and diced)
- 2 medium Celery stalks (diced)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 6 cups Chicken or turkey broth
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 cup Half-and-half or heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare all your ingredients: shred or dice the cooked turkey, chop the vegetables, and rinse the wild rice under cold water.
In the crock pot, combine the wild rice, carrots, celery, onion, garlic, turkey broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Stir the mixture gently to combine, then set the crock pot to cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and the vegetables are soft.
About 30 minutes before the cooking time is complete, make the roux. In a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture is golden and bubbling.
Slowly add the half-and-half (or heavy cream) to the roux, whisking continuously to avoid lumps. Cook for another 1-2 minutes until thickened.
Remove the bay leaf from the crock pot. Stir the roux and shredded turkey into the soup in the crock pot. Mix well to combine and let it cook for an additional 20-30 minutes until fully heated through and creamy.
Taste and adjust seasoning with salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
