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white bowl with leftover turkey wild rice soup garnished with parmesan cheese served with hunk of bread
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5 from 2 votes

Slow Cooker Turkey Wild Rice Soup

Easy recipe - Turkey Wild Rice Soup made with leftover turkey. Cooks completely in the slow cooker - with wild rice and vegetables in a creamy broth.
Prep Time10 minutes
Cook Time4 hours
Course: Main Course
Cuisine: American
Keyword: leftover turkey soup, leftover turkey, leftover turkey wild rice soup, what to do with leftover turkey, turkey vegetable soup,
Servings: 6
Calories:

Equipment

  • slow cooker/crockpot

Ingredients

  • 1 bunch fresh sage
  • 1 small yellow onion diced
  • 3-4 large carrots peeled and sliced
  • 2 ribs celery diced
  • 2-3 cups leftover turkey diced
  • 6 cups turkey stock store bought or homemade
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons salt or more to taste
  • 1/2 teaspoon black pepper or more to taste
  • 1 large bay leaf or a couple small
  • 1 box wild rice AND its flavor packet approx. 6 oz box
  • 3/4 cup heavy cream
  • 3 tablespoons fresh parsley chopped
  • grated parmesan cheese for serving

Instructions

Crispy sage leaves:

  • This is optional but they add a ton of flavor to the finished dish.
    While the soup is cooking about a tablespoon of olive oil or whatever kind of oil you have on hand to a small skillet. Add sage leaves in a single layer and cook over medium heat until lightly crisp, turning them over during cooking. Remove from the skillet onto a paper towel lined plate and set aside.

Turkey Wild Rice Soup:

  • To the slow cooker, add diced carrots, celery, onion, stock, 3-4 sage leaves finely chopped, turkey and the seasoning packet from the wild rice.
    Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  • About an hour before the time is up, add uncooked rice to the slow cooker. Give it a good stir, cover and continue cooking the last hour until rice and vegetables are tender.
  • Stir in heavy cream and fresh parsley. Cover and continue cooking another 5 more minutes to warm through. Remove bay leaf, taste and adjust for salt and black pepper. Note - it's a big pot of soup so don't be shy with the salt!
  • To serve, ladle into bowls, top with a sprinkle of parmesan cheese and a couple of crispy sage leaves.

Notes

If you tried this recipe, don’t forget to leave a comment  and ⭐⭐⭐⭐⭐ rating!
Crockpots all heat differently - adjust cook time accordingly.
Sub rotisserie or leftover chicken if you don't have turkey.
Sliced mushrooms are a great add to this recipe!
If you prefer regular not wild rice, add about 1 cup of either.
You can use whole milk or half and half. I don't recommend skim or 2% because you won't have the same creamiess.