Crockpot Turkey Wild Rice Soup
Crockpot turkey wild rice soup is warm and comforting soup that not only breathes new life into your leftover turkey but also provides a wholesome meal. As the holiday feasting draws to a close there’s often one thing left lingering in abundance: leftover turkey. The best way to use it up is to make soup! Instructions to make this easy turkey soup recipe in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 1 pound leftover turkey or chicken, shredded or chopped
- 3/4 cup uncooked wild rice, rinsed
- 6 cups low-sodium chicken broth (or 4 cups broth, 2 cups water)
- 2 cups heavy cream
- 1/2 cup onion, sliced
- 8 ounces mushrooms, sliced
- 1 medium carrot, diced
- 1 large celery stalk, sliced
- 1 garlic clove, minced
- 1 1/2 teaspoons salt ( or more)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon pepper
Instructions
- Add all the ingredients EXCEPT the heavy cream to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Stir in the heavy cream. Cover & cook an additional 5-10 minutes.
- Add salt & pepper to taste.
- Turn on the Instant Pot and select sauté. Once hot, add the oil, carrots, celery, onion, & mushrooms. Cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Pour in the broth and water (if using). If needed, de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add the uncooked rice, cooked turkey or chicken, salt, rosemary, thyme, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure for 20 minutes. When cooking time is complete. quick release the pressure.
- Open the lid and turn the Instant Pot to sauté again.
- Stir in the heavy cream. Cook a few minutes, stirring occasionally.
- Add salt & pepper to taste.
Notes
The soup will thicken slightly as it cools.