Crockpot Leftover Turkey Soup with Wild Rice
Put your turkey leftovers to good use with this easy Crockpot Turkey Soup recipe! This healthy and nourishing soup is packed with onion, celery, carrots, potatoes and wild rice and finished with a touch of cream. There's no browning or precooking required – just let your slow cooker work its magic!
Servings: 6
Calories: 430kcal
Ingredients
- 1 large onion , diced
- 2 carrots , diced
- 2 stalks celery , diced
- 4 medium potatoes , peeled and cubed
- 1 large leek , white and light green parts only, sliced
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp dried parsley or Italian seasoning
- ½ cup (80g) wild rice , rinsed
- 4 cups (500g) cooked turkey meat , shredded or cubed
- 6 cups (1 ½ liters) low-sodium chicken broth or turkey stock
- 1 chicken stock cube (or Bouillon), optional
- 2 tbsp light soy sauce
- 2 bay leaves
- ¾ cup (150g) fresh corn kernels , from a medium ear of corn
- 2 tbsp cornstarch diluted in 2 tbsp cold water
- ⅓ cup (80ml) cream , heavy / double
- salt and pepper , to taste
To serve
- 3 tbsp parsley , chopped
- grated Parmesan , as much as you like
- red pepper flakes
Instructions
- Add the diced onion, celery, carrots, leek and potatoes to the slow cooker and sprinkle with the salt, pepper, garlic powder, paprika and dried parsley.1 large onion, 2 carrots, 2 stalks celery, 4 medium potatoes, 1 large leek, 1 ½ tsp salt, 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp black pepper, 1 tsp dried parsley
- Stir in the wild rice and turkey meat and add the chicken broth, soy sauce and bay leaves. Cook for three hours on the HIGH setting or six hours on the LOW setting.½ cup (80g) wild rice, 4 cups (500g) cooked turkey meat, 6 cups (1 ½ liters) low-sodium chicken broth , 1 chicken stock cube, 2 tbsp light soy sauce, 2 bay leaves
- Check to see whether the potatoes are fork tender and the wild rice is cooked (the black grains will start to split exposing the white part within). Do they need further cooking? Add 30 minutes (or as needed) to the cooking time and check again.
- If the potatoes and rice are cooked to your liking then it's time to finish cooking the soup. Add the corn if using and cook on HIGH for about 5 minutes. Stir in cornstarch slurry and cook for 2-3 minutes.¾ cup (150g) fresh corn kernels, 2 tbsp cornstarch
- Stir in the cream. Remove and discard the bay leaves. Taste the soup and add salt and pepper as needed. Serve with a sprinkle of thyme or parsley, a little grated Parmesan and some crusty bread.⅓ cup (80ml) cream, salt and pepper, 3 tbsp parsley, grated Parmesan, red pepper flakes
Video
Notes
Stove top Instructions
Heat a tablespoon each of olive oil and butter in a Dutch Oven. Add the vegetables and seasoning and sauté over medium-low heat for 5-7 minutes. Add the rice, soy sauce, broth and turkey and simmer for 35-40 minutes or until the rice is cooked. Stir in the corn and cornstarch slurry and simmer until broth thickens. Add the cream, taste and serve.
Storage and freezing instructions
Store the cooled soup in an airtight container in the fridge for up to four days. The soup will thicken when stored which is not a bad thing! You can always thin it with a little water or cream when reheating.
Leave the cream out if you are planning to freeze this soup – it can alter the texture of the soup once defrosted. Freeze the soup in portions and consume within three months. You can always stir in some cream just before serving!
Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 45g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 1545mg | Potassium: 1296mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4227IU | Vitamin C: 28mg | Calcium: 85mg | Iron: 3mg
