Description
A warm and hearty crockpot turkey wild rice soup perfect for easy weeknight dinners. Loaded with vegetables and tender turkey for a comforting meal.
Ingredients
1 cup uncooked wild rice, rinsed
1 medium yellow onion, diced
3 carrots, peeled and sliced
3 celery ribs, chopped
2 garlic cloves, minced
1 ½ lb cooked turkey, shredded (or raw turkey thighs)
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
1 bay leaf
6 cups low-sodium chicken broth
1 cup water
1 (12-oz) can evaporated milk
2 cups baby spinach
Kosher salt and black pepper to taste
Instructions
Layer the ingredients in a 6-quart crockpot, starting with the vegetables, followed by the wild rice, turkey, herbs, and spices.
Pour in the chicken broth and water, but do not stir.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours, until the rice is tender and the turkey is easy to shred.
If using raw turkey thighs, remove the bones and skin, then shred the meat and return it to the soup.
Stir in the evaporated milk and baby spinach, cover again, and let it sit on warm for 5 minutes.
Remove the bay leaf, season with salt and black pepper to taste, and serve hot with crusty bread.
Notes
Using cooked turkey speeds up prep time; raw turkey thighs require shredding after cooking.
Do not stir the ingredients before cooking to allow proper layering and cooking.
Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours on LOW or 4 hours on HIGH
- Category: Dinner
- Method: Slow cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 420
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
- Cholesterol: 70