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Kid-Approved Crockpot Turkey and Wild Rice Soup – Easy Slow Cooker Meal

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A comforting, creamy turkey and wild rice soup made in the crockpot with simple ingredients. Perfect for busy weeknights, this kid-friendly recipe delivers rich flavor and satisfying texture with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless turkey breast (or thighs)
  • 1 cup uncooked wild rice (not a blend)
  • 6 cups low-sodium chicken broth
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Prep the Vegetables (10 minutes): Dice the onion, carrots, and celery into small, even pieces — about 1/4-inch. Mince the garlic. Rinse the wild rice in a fine-mesh strainer under cold water for about 30 seconds.
  2. Sauté the Vegetables (5-7 minutes): In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables start to soften — about 5 minutes. Add the minced garlic and cook for 1 more minute, until fragrant.
  3. Make the Roux (2 minutes): Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1-2 minutes. The mixture will look pasty and smell slightly nutty.
  4. Build the Base (1 minute): Slowly pour in about 1 cup of the chicken broth, stirring constantly to scrape up any browned bits from the bottom of the pan. The mixture will thicken quickly into a sort of gravy.
  5. Transfer to Crockpot (2 minutes): Pour the vegetable mixture into the crockpot. Add the remaining 5 cups of chicken broth, the rinsed wild rice, the dried thyme, dried rosemary, bay leaves, and 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine. Nestle the turkey breast into the liquid — it should be mostly submerged.
  6. Slow Cook (6-8 hours on LOW or 3-4 hours on HIGH): Cover and cook. On LOW, the soup develops deeper flavor. The rice should be tender but still have a slight chew, and the turkey should be fork-tender.
  7. Shred the Turkey (5 minutes): Carefully remove the turkey breast from the crockpot and place it on a cutting board. Use two forks to shred the meat. Discard any large pieces of fat or gristle. Return the shredded turkey to the crockpot.
  8. Finish the Soup (5 minutes): Remove the bay leaves. Stir in the heavy cream (if using). Taste and adjust seasoning — you might want another 1/2 teaspoon of salt or a crack of black pepper. If the soup is too thick, add a splash of broth or water. If it’s too thin, let it cook uncovered for 15-20 minutes on HIGH.
  9. Serve (2 minutes): Ladle the soup into bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired.

Notes

For best texture, use 100% wild rice, not a blend. Rinse the rice to remove excess starch. Add cream at the end to prevent curdling. Leftovers taste even better the next day. For freezing, consider freezing without rice and adding fresh rice when reheating for best texture.

Nutrition

Keywords: turkey and wild rice soup, crockpot soup, slow cooker soup, kid-friendly soup, easy weeknight dinner, comfort food, turkey soup, wild rice soup

Find it online: https://sparklechew.com/kid-approved-crockpot-turkey-and-wild-rice-soup-easy-slow-cooker-meal/