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Creamy Slow Cooker Turkey and Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb cooked turkey, diced
  • ¾ cup uncooked wild rice
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream

Instructions
 

  • Place the diced onion, carrots, and celery into the slow cooker. Add the wild rice, chicken broth, thyme, salt, and pepper.
  • Stir in the diced cooked turkey until everything is evenly distributed.
  • Cover and cook on low for 6 to 7 hours, until the wild rice is tender.
  • Stir the heavy cream into the soup just before serving.

Notes

If the soup thickens too much after storage, add a small splash of broth while reheating on the stove or in the microwave. Stir the cream in only at the end of cooking to keep the texture smooth. Leftovers can be portioned into airtight containers and kept in the refrigerator for up to five days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker