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Cozy Crockpot Turkey and Wild Rice Soup – Easy Fall Dinner

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A comforting, creamy turkey and wild rice soup made in the slow cooker with simple ingredients. Perfect for fall gatherings, using leftover turkey, or a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 8 cups low-sodium chicken or turkey broth
  • 3 cups cooked turkey, shredded or diced
  • 1 cup uncooked wild rice blend
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup whole milk or half-and-half
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper (to taste; start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 5 to 7 minutes. Add the minced garlic and cook for one more minute, stirring constantly.
  2. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes until it reduces by half.
  3. Transfer the sautéed vegetables to a 6-quart slow cooker. Add the broth, bay leaf, dried thyme, and dried rosemary. Stir to combine. Add the uncooked wild rice blend and stir again, ensuring the rice is submerged.
  4. Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the wild rice is tender and has started to split open. About 30 minutes before the end of cooking, stir in the shredded turkey.
  5. In a small bowl, whisk together the milk (or half-and-half) and the all-purpose flour until smooth. Ladle about 1 cup of hot broth from the slow cooker into the slurry and whisk to temper it. Pour the mixture back into the slow cooker and stir well. Let it cook uncovered for another 15 to 20 minutes to thicken.
  6. Using an immersion blender, pulse the soup 4 or 5 times to break up some of the rice and vegetables for a creamier consistency. If using a regular blender, carefully transfer about 2 cups of soup, blend until smooth, and stir back into the pot.
  7. Taste and adjust seasoning with salt and pepper. Remove the bay leaf. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or a simple side salad.

Notes

For extra flavor, toast the wild rice in a dry skillet for 2-3 minutes before adding to the slow cooker. Season in layers: add a pinch of salt when sautéing vegetables, another when adding broth, and adjust at the end. The soup tastes even better the next day as flavors meld. If freezing, leave headspace for expansion and add a splash of broth when reheating.

Nutrition

Keywords: crockpot turkey soup, wild rice soup, fall soup, slow cooker soup, turkey soup, creamy soup, easy dinner, potluck recipe

Find it online: https://sofiaspice.com/cozy-crockpot-turkey-and-wild-rice-soup-easy-fall-dinner/