Some of our most popular recipe posts usually involve fun ways to jazz up your leftovers… like these pot roast handpies or these Thanksgiving Paninis
This creamy turkey and rice soup recipe continues with the theme. It’s a great way to use up your leftover Thanksgiving turkey! Best part? We’re making it in the slow cooker so you don’t have to battle the stove two days in a row.
In the bowl of your slow cooker, combine the carrots, onion, celery, peas, chicken stock, salt, pepper, and wild rice.
Cook on high for about 3 to 4 hours or on low for 6 to 8 hours, until the rice is tender and soft.
After the rice has cooked, make a roux (direction in the recipe card below) in a saucepan. Then whisk in the milk. Season with a bit of salt and pepper and cook until thickened.
Stir this sauce into the soup and cook for another 20 to 30 minutes so it’ll thicken up. Then you’re ready to enjoy your creamy turkey and rice soup.
Serve the soup with a piece of crusy sourdough bread or your favorite crackers for dipping.
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 1/2 cups wild rice blend
- 2 cups shredded leftover turkey or chicken
- 8 cups chicken stock
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- In the bowl of your slow cooker, combine the onion, carrots, celery, peas, rice, turkey, stock, salt and pepper. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until rice is tender and soft.
- Once rice is done, melt the butter in a medium saucepan with the flour. Cook for a few seconds and then whisk in the milk. Season with a bit of salt and pepper. Cook until thickened and then stir into the soup. Cook for another 20 to 30 minutes until soup has thickened.
- Serve with bread or crackers.
