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Turkey and Brown Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound ground turkey
  • 1 cup uncooked brown rice
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the ground turkey, brown rice, chicken broth, diced tomatoes, onion, carrots, celery, garlic, thyme, salt, and pepper into the slow cooker.
  • Stir the ingredients until the turkey is broken up and everything is evenly mixed.
  • Cover the slow cooker and cook on low for 6 to 8 hours, until the rice is tender and the turkey is fully cooked.
  • Stir the soup once more before ladling it into bowls.

Notes

If the soup thickens too much after sitting, stir in an extra splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Slow Cooker