Slow Cooker Turkey Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 45 mins
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Servings
6 servings
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Calories
237 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Turkey Soup
Description
Slow Cooker Turkey Soup blends shredded turkey with a variety of vegetables like Yukon gold potatoes, celery, carrots, and onions, simmered in a seasoned chicken broth. The soup is enriched by cooking gently in a slow cooker, which softens the vegetables and melds flavors over several hours. A portion of the soup is pureed to create a thicker, creamier consistency, then combined back into the pot with heavy cream and dried parsley, resulting in a smooth yet textured soup.
The seasoning with poultry herbs and black pepper enhances the turkey flavor without overpowering it. Cooking in the slow cooker allows for hands-off preparation and ensures the vegetables become tender without breaking down completely. This soup works well as a warm, filling meal on its own or paired with crusty bread for a comforting lunch or dinner.
Pureeing part of the soup is optional but recommended for a richer consistency. Adding the turkey and cream near the end preserves their texture and flavor. This recipe is practical for using leftover cooked turkey and can be prepared ahead, slow cooked, then finished shortly before serving for fresh taste.
Ingredients
- 1 1/2 pounds potato diced, Yukon gold variety
- 3 ribs celery sliced
- 3 large carrot peeled and sliced
- 1 medium white onion diced
- 1 tablespoon garlic about 3 cloves, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 3 cups turkey cooked, shredded
- 1/4 cup heavy cream
- 1 teaspoon parsley dried
Instructions
- Dice 1 1/2 pounds Yukon gold potatoes into bite-size pieces. Slice 3 ribs celery, 3 large carrots, and dice 1 medium white onion. Transfer all vegetables to a 6-quart slow cooker.
- Add 1 tablespoon minced garlic, 6 cups chicken broth, 1 teaspoon salt, 3/4 teaspoon black pepper, and 1/2 teaspoon poultry seasoning to the slow cooker and stir to combine.
- Cover the slow cooker with the lid and cook on high for 3–4 hours or low for 6–8 hours, until the vegetables are tender.
- Remove approximately 2 cups of the soup and transfer it to a blender. Blend briefly until mostly smooth, then return the pureed soup to the slow cooker.
- Add 3 cups cooked shredded turkey, 1/4 cup heavy cream, and 1 teaspoon dried parsley to the slow cooker. Stir well, cover, and cook on high for an additional 30 minutes. Serve hot.
Notes
- Pureeing some of the soup thickens the broth and adds a creamy texture but can be skipped if you prefer a chunkier soup.
- Use cooked, shredded turkey to streamline preparation; leftover turkey works well.
- Heavy cream is added at the end to enrich the texture and flavor without curdling.
- Cook time can vary depending on your slow cooker; vegetables should be tender before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 237kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 571mg | 24% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6278IU | 126% |
| Vitamin C | 17mg | 19% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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