I was looking for something really easy to make for dinner.  When I want something really simple, my go-to is often the slow cooker.  I love throwing a bunch of ingredients together in the morning and letting the slow cooker do all of the work.

I started out by thinking of what I already had on hand and remembered that I still had some leftover turkey in the freezer as well as some turkey stock.  I also had some wild rice, which I love!  So I paired that up with some carrots, celery, onion and garlic and this soup was born.

I really wasn’t even planning on posting this on the blog, which is why I don’t have any pictures of the process.  But it turned out so delicious that I really wanted to share it with all of you!  And actually, once you read the recipe, you’ll realize you really don’t need any step-by-step photos because it’s so super easy.  One note that I will make is that it turned out without a lot of broth, so if you want it to have more broth, just increase the water by 2 cups.

Turkey Wild Rice Soup

  • 2 large carrots, peeled and sliced
  • 3 large ribs celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked turkey or chicken ( uncooked would work also)
  • 1 1/2 cups uncooked wild rice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Herbes d’ Provence
  • 2 quarts turkey or chicken stock
  • 2 cups water

Place all ingredients in a slow cooker, stirring to combine.  Cook on low for 8-9 hours or high for 4-5, until rice is tender.  This is a very thick soup, not real “brothy”.  If you want more broth, add 4 cups of water instead of 2.


Shared at these great blogs:

Gooseberry Patch

The Country Cook

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