Slow Cooker or Crock Pot Creamy Turkey Rice Soup
Gather & Dine
Photo by Gather & Dine
- Serves
- 6-8
After all of the Thanksgiving scramble, it's nice to have some quieter and simpler times in the kitchen. This recipe puts the slow cooker to good use and uses up those Thanksgiving turkey leftovers.
Ingredients
- 2 tablespoon olive oil
- 1 1/2 cup chopped onion
- 1 cup finely chopped carrots
- 1 1/2 cup finely diced celery
- 8 ounce cremini mushrooms, chopped
- 2 tablespoon minced fresh sage
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 cup shredded cooked turkey, about 1 pound
- 3/4 cup wild rice blend mix, soaked overnight and rinsed
- 3/4 cup short grain brown rice, soaked overnight and rinsed
- 8 cup turkey broth
- 4 cup chopped kale
- 3/4 cup heavy cream
- fresh parsley, for garnish
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Directions
- Step 1
In a large skillet, heat olive oil over medium heat. Add the onions, carrots, celery, and sauté until onions begin to soften, about 3-4 minutes. Add the mushrooms, sage, salt, and pepper and cook for another couple of minutes, until mushrooms begin to release their liquid.
- Step 2
Transfer vegetables to slow-cooker. Stir in turkey, rice, and broth. Cover and cook for 6-8 hours on low. Rice should be tender and soup should be thickened by the rice. Stir in chopped kale and cream 30 minutes before ready to serve. Garnish with chopped fresh parsley, if desired.