Get this turkey soup with wild rice going in your slow cooker this weekend. It’s an excellent way to turn your Thanksgiving leftovers into a healthy and hearty meal. You’ll love coming home to the smell of this dish cooking after a long day of chasing shopping deals. What’s better than a warm bowl of soup after spending time out in the cold?
I’m wrapping up my week of turkey leftovers ideas with this recipe for turkey soup with wild rice. Email list subscribers are getting all of the turkey recipes sent to their inbox this weekend, right in time to use Thanksgiving leftovers. Convenient!
Are you on the list? It’s the easiest way to ensure you don’t miss out on recipes. You can sign up by clicking here.
This crockpot recipe is perfect post-Thanksgiving because it is truly a “set it and forget it” entrée. Get things going in the morning and finish up with the final steps when you get back from shopping. Easy!
This recipe calls for bone broth. You can either use store-bought or make your own with the turkey carcass.
I’ll be posting a bone broth recipe in either December or January. Stay tuned if you want to learn to make your own. I promise it’s a simple process.
A word about the veggies in my recipes
You may have noticed that many of my recipes call for ingredients such as a medium carrot without measurements. Most of my recipes are flexible enough that it doesn’t matter whether your chopped onion is 1 cup or 1.25 cups. I’d rather have you use the whole vegetable, rather than just a piece (and let the rest rot in the fridge).
If you consistently use huge fruits and vegetables, yes, that will impact the calorie and carb counts of recipes. If you are concerned about this, I recommend focusing attention on measuring the starchy veggies (potatoes, peas, corn, etc.) These tend to be higher in calories than non-starchy vegetables and fruits.
Except for persons on specific medical diets, I would not worry so much about measuring out non-starchy veggies. These are high-volume but low-calorie foods that most people don’t get the recommended amounts of. (All the vegetables in this recipe are considered non-starchy, by the way.)
A tip if you want a thicker soup without driving up the calories
Many soups and stews are thickened with a roux, a mixture of flour and fat. A lighter way to get a thicker soup is to puree a bit of it after cooking. This works exceptionally well with legume-based soups (think pea soup), but it can be used with other soups as well.
I’m not typically going to be thickening soup and stew recipes on this website. I usually don’t like how soups thicken with whole grain flours. Using less broth (instead of thickening a larger amount of broth) often gets me results I am happy with.
Feel free to tinker with recipes so they better fit your taste preferences. You don't have to do it my way!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Turkey Soup with Wild Rice Recipe (Crockpot)
holiday leftovers into a healthy and hearty meal.
- 1 T olive oil
- 1 large onion, cut into chunks
- 3 large stalks celery, cut into 1" pieces
- 3 large carrots, cut into 1" pieces
- 10 ounces baby portabella mushrooms, sliced
- 1 cup dry wild rice
- 4 cups turkey bone broth
- 1 bay leaf
- 1 T fresh thyme leaves
- 1 t dried sage
- 1 t dried rosemary
- ¼ c fresh parsley, finely chopped (divided)
- 1 lb. cooked turkey breast, cut into 1" chunks (about 2 cups)
- 2 c milk, 2%
- ¼ c grated Parmesan cheese
- 1 cup turkey bone broth (optional)
- In a medium-sized pan, sautee the onion, celery, carrots, and mushrooms in the olive oil over medium heat until lightly browned. Give it a stir occasionally. This will take 15-20 minutes.
- Add the veggie mixture, wild rice, 4 c turkey broth, bay leaf, 2 T parsley, thyme, sage, and rosemary to the slow cooker. Cook for 5 hours on low.
- Remove the bay leaf and discard it. Turn the slow cooker up to high. Add the turkey and milk to the slow cooker. Cook for 45 minutes.
- Stir in the Parmesan. Cook an additional 10 minutes.
- Thin the soup with the optional cup of turkey bone broth, if desired. (I skipped this step.) Divide the soup between the bowls and garnish with the remaining 2 T parsley.
This is a level 1 recipe (may help support fat loss). Brothy soups and stews are not only the perfect comfort foods; they are often excellent for healthy weight management! They tend to be low in calories but high in filling protein and fiber-packed vegetables. If you are on a low-sodium diet, making homemade soups is the way to go. Most of the canned soups are incredibly high in sodium (though there are some low-sodium options available). Homemade soups tend to taste better too. Consider making soup a regular part of your diet. I’m going to be offering a variety of soup, stew, and chowder recipes in the coming weeks!
If you are in the United States, did you brave the crowds and go Black Friday shopping? Do you tend to resume healthy lifestyle behaviors right after the holidays, or does it usually take longer? I’d love to hear from you!