Crockpot Leftover Turkey Soup with Wild Rice
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Crockpot Leftover Turkey Soup with Wild Rice
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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!
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Ingredients
- 1 large onion , diced
- 2 carrots , diced
- 2 stalks celery , diced
- 3-4 medium potatoes , peeled and cubed
- 1 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 , 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.
- 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.
- 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.
- 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.
Equipments used:
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 Information
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Calories
430kcal
(22%)
Carbohydrates
44g
(15%)
Protein
45g
(90%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
100mg
(33%)
Sodium
1545mg
(64%)
Potassium
1296mg
(37%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4227IU
(85%)
Vitamin C
28mg
(31%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 45g | 90% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 100mg | 33% |
| Sodium | 1545mg | 64% |
| Potassium | 1296mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4227IU | 85% |
| Vitamin C | 28mg | 31% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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