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Creamy Turkey and Rice Soup

Our Creamy Turkey and Rice Soup is made in a slow cooker for that fast weeknight dinner we're all in need of. A great way to use that leftover turkey!
Print Recipe
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours 10 minutes
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.