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Creamy Crockpot Turkey and Wild Rice Soup – Easy & Delicious

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A rich, creamy crockpot soup made with tender turkey, wild rice blend, and a velvety broth without heavy cream. Perfect for cozy gatherings and weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless turkey breast (or leftover cooked turkey, shredded)
  • 1 cup wild rice blend (e.g., Lundberg Family Farms)
  • 4 cups low-sodium chicken or turkey broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup whole milk (or half-and-half)
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the turkey breast dry with paper towels. Season generously on all sides with salt and pepper. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Once the oil is shimmering, add the turkey breast. Sear for 3-4 minutes per side, until deeply golden brown. Transfer the turkey to a plate and set aside. Don’t wash the skillet yet.
  2. Reduce the heat to medium. Add 1 more tablespoon of butter to the same skillet. Once it melts, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 more minute, until the garlic is fragrant.
  3. Pour about ½ cup of the chicken broth into the skillet. Use your wooden spoon to scrape up all those browned bits from the bottom. Let the liquid simmer for about 30 seconds, then pour everything—vegetables and all—into your slow cooker.
  4. Add the wild rice blend, the remaining broth, water, and the bay leaf to the slow cooker. Stir everything together. Place the seared turkey breast on top of the liquid. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender and the turkey is cooked through and shreds easily with a fork.
  5. Carefully remove the turkey breast from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat or gristle. Return the shredded turkey to the slow cooker and stir to combine.
  6. In a small bowl, whisk together the flour and ¼ cup of the milk until smooth. In a separate small saucepan (or in the microwave), warm the remaining ¾ cup of milk until it’s just steaming—don’t let it boil. Slowly whisk the warm milk into the flour slurry. Then pour this mixture into the slow cooker and stir well. Add the 2 tablespoons of butter and let it melt into the soup. Cover and cook on HIGH for another 20-30 minutes, until the soup thickens to your liking.
  7. Taste the soup and adjust the seasoning with salt and pepper. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip searing the turkey for best flavor. Add dairy at the end to prevent curdling. For gluten-free, replace flour with 2 tablespoons cornstarch mixed with ¼ cup cold water. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot turkey soup, wild rice soup, creamy turkey soup, slow cooker soup, turkey and wild rice soup

Find it online: https://piperplate.com/creamy-crockpot-turkey-and-wild-rice-soup-easy-and-delicious/