Go Back
As the leaves turn and the temperatures drop, there's nothing quite as comforting as a warm bowl of soup. The act of enjoying a steaming cup of soup on a chilly evening can evoke feelings of warmth and nostalgia, making it a beloved meal choice, especially during the colder months. Whether it's a snowy day or a rainy afternoon, a hearty soup can swiftly become a staple on your dining table, offering not just sustenance but also a sense of comfort and satisfaction.

Crockpot Turkey and Wild Rice Soup

Warm up this season with a comforting bowl of Cozy Crockpot Turkey and Wild Rice Soup. Perfect for chilly nights, this hearty recipe combines tender turkey, nutty wild rice, and fresh vegetables simmered in a savory broth. It’s a fantastic way to use leftovers while enjoying a nutritious and delicious meal. Effortlessly prepared in a slow cooker, this soup offers convenience without sacrificing flavor, making it an ideal choice for busy weeknights.
Print Recipe Pin Recipe

Ingredients
  

1 pound cooked turkey, shredded or diced

1 cup wild rice, thoroughly rinsed

4 cups low-sodium chicken broth

1 medium onion, finely diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream or coconut milk (for a lighter version)

1 cup frozen peas

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base:

    - In a skillet over medium heat, add the olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they start to soften and become fragrant.

      - Stir in the minced garlic and continue to cook for an additional 1-2 minutes, just until the garlic is fragrant; be careful not to let it burn.

        Combine in the Crockpot:

          - Carefully transfer the sautéed vegetable mix into your crockpot.

            - Add in the shredded turkey, rinsed wild rice, chicken broth, dried thyme, dried rosemary, bay leaf, and season with salt and pepper.

              - Give everything a good gentle stir to ensure all ingredients are thoroughly combined.

                Cooking Time:

                  - Cover the crockpot with the lid and cook on the low setting for 6-8 hours, or on high for 3-4 hours. The wild rice should be tender, and the flavors will meld beautifully during this time.

                    Finish with Creaminess:

                      - About 30 minutes before you're ready to serve, add the heavy cream or coconut milk along with the frozen peas to the crockpot. Stir to combine everything well.

                        - Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.

                          Serve:

                            - Before serving, don’t forget to remove the bay leaf. Ladle the hearty soup into bowls and finish by garnishing with freshly chopped parsley for a refreshing touch. Enjoy this comforting bowl of soup warm, perfect for chasing away the chill on a cold day!

                              Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings