Description
A creamy, slow-cooked soup made with leftover turkey, wild rice, and vegetables. Comforting, hearty, and perfect for the day after Thanksgiving.
Ingredients
Scale
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2 cups cooked turkey, shredded
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¾ cup uncooked wild rice
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1 cup carrots, diced
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1 cup celery, diced
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1 small onion, chopped
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3 garlic cloves, minced
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6 cups chicken or turkey broth
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1 tsp dried thyme
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1 bay leaf
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2 tbsp butter
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2 tbsp flour
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1 cup heavy cream or half & half
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Salt and pepper to taste
Instructions
- Add turkey, wild rice, carrots, celery, onion, garlic, broth, thyme, bay leaf, salt, and pepper to a slow cooker.
- Cook on low 6–8 hours or high 3–4 hours until rice is tender.
- In a small pan, melt butter, whisk in flour, then add cream to make a smooth sauce.
- Stir sauce into the slow cooker and cook 15–20 minutes more to thicken.
- Remove bay leaf and serve hot.
Notes
Add extra broth if soup thickens too much.
For dairy-free, use coconut milk instead of cream.
Stir in spinach or mushrooms for extra texture.
Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 310 kcal per serving