Slow Cooker Turkey Soup
Slow Cooker Turkey Soup combines shredded cooked turkey with diced Yukon gold potatoes, celery, carrots, onion, and garlic in a chicken broth base. Partially pureeing a portion of the soup thickens the broth slightly, creating a creamy texture balanced by tender vegetables. Seasoned with poultry seasoning, salt, and pepper, the soup finishes with heavy cream and dried parsley for richness and color. It's a comforting and hearty dish suited for using leftover turkey and preparing in advance with slow cooker convenience.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 237
% 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.