Turkey and Rice Soup
This hearty Turkey and Rice Soup is the perfect recipe to use leftover Thanksgiving turkey. It’s flavorful and full of tender veggies, rice, and juicy turkey cooked in the slow cooker.
Servings: 6
Calories: 361kcal
Equipment
Ingredients
- 2-3 cups turkey cooked
- 3 carrots cleaned and sliced
- 2 stalks celery cleaned and sliced
- 1 onion diced
- 6 cups chicken stock low sodium, or turkey stock
- 1 envelope turkey gravy mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 4.3 ounce box long grain and wild Rice-a-Roni discard the seasoning packet
- 1 cup heavy cream
- parsley optional for garnish
Instructions
- To your slow cooker add the cooked turkey, carrots, celery, onion, stock, turkey gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper
- Cook on low for 6 hours or high for 4 hours
- 1 hour before serving add the rice to the slow cooker, stir and cover
- Right before serving stir in the cream
- Garnish with parsley and serve
Nutrition
Calories: 361kcal | Carbohydrates: 16g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 445mg | Potassium: 678mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5758IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg