Name: Crockpot Turkey Rice Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3-4 cups cooked, shredded or diced turkey (or 1.5-2 pounds ground turkey, browned and drained); 2 tablespoons olive oil (if browning ground turkey or sautéing vegetables); 1 large yellow onion, chopped; 4 celery stalks, chopped; 3 medium carrots, peeled and chopped; 3 cloves garlic, minced; 8 cups chicken or turkey broth (low-sodium recommended); ½ tablespoon Worcestershire sauce; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; ½ teaspoon dried sage; 2 bay leaves; Salt and freshly ground black pepper, to taste; 1 cup uncooked long-grain white rice, rinsed; ½ cup fresh parsley, chopped (for garnish); 1 cup frozen peas or corn (optional); Fresh lemon juice, hot sauce, or grated Parmesan cheese for serving (optional)

Description

A comforting Crockpot Turkey Rice Soup, brimming with tender turkey, wholesome vegetables, and rice, perfect for chilly evenings.

Ingredients

Scale

3–4 cups cooked, shredded or diced turkey (or 1.5–2 pounds ground turkey, browned and drained)
2 tablespoons olive oil (if browning ground turkey or sautéing vegetables)
1 large yellow onion, chopped
4 celery stalks, chopped
3 medium carrots, peeled and chopped
3 cloves garlic, minced
8 cups chicken or turkey broth (low-sodium recommended)
½ tablespoon Worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
2 bay leaves
Salt and freshly ground black pepper, to taste
1 cup uncooked long-grain white rice, rinsed
½ cup fresh parsley, chopped (for garnish)
1 cup frozen peas or corn (optional)
Fresh lemon juice, hot sauce, or grated Parmesan cheese for serving (optional)

Instructions

If using ground turkey, brown it in one tablespoon of olive oil in a skillet over medium heat. Transfer to a slow cooker.
In the same skillet, add the remaining olive oil and sauté onion, celery, and carrots for 8-10 minutes. Add garlic and sauté for another minute.
Deglaze the skillet with a splash of broth, then transfer the mixture to the slow cooker.
Add broth, Worcestershire sauce, herbs, salt, and pepper to the slow cooker. Stir to combine.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
30-45 minutes before serving, remove bay leaves and add rinsed rice. Cook on HIGH for another 20-30 minutes until rice is tender.
Adjust seasoning, stir in half of the chopped parsley, and serve garnished with remaining parsley.

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat gently with additional broth if necessary.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: crockpot, turkey soup, comfort food, easy recipes, slow cooker