Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Turkey and Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deeply nourishing, beautifully textured slow cooker soup built from tender turkey, nutty wild rice, earthy mushrooms, and sweet root vegetables in a rich, herb-scented broth — finished with a swirl of cream for a silky, satisfying bowl that is simultaneously light and deeply substantial. Wild rice’s natural nuttiness and chew give this soup a character that no other grain can replicate. The perfect post-Thanksgiving soup and a year-round comfort food essential.

  • Total Time: 7 hours 20 minutes
  • Yield: 6 – 8 servings 1x

Ingredients

Scale

The Turkey Base

  • 2 lbs (900g) bone-in turkey thighs — OR — 3 cups shredded cooked turkey (added last 30–45 minutes)
  • 6 cups (1.4L) low-sodium chicken or turkey broth

The Wild Rice

  • 1 cup (185g) pure wild rice (not a blend), unrinsed

The Vegetables

  • 1 large onion, diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups (about 180g) cremini mushrooms, sliced
  • Optional: ½ oz dried porcini mushrooms, soaked in 1 cup hot water for 15 minutes (add mushrooms and strained liquid)

The Herbs and Seasoning

  • 4–5 sprigs fresh thyme (or 1 tsp dried)
  • ½ tsp dried rosemary
  • ¼ tsp dried sage
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • 1 tsp salt (plus more to taste at end)
  • ½ tsp black pepper

Added at the End (Optional — for creamy version)

  • 1 cup (240ml) heavy cream or half-and-half
  • 2 oz full-fat cream cheese, cubed (optional, for extra richness)

To Finish

 

  • Juice of ½ lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  • Add the base ingredients. If using raw bone-in turkey thighs, place them in the bottom of the slow cooker. Add the wild rice, diced onion, carrots, celery, minced garlic, and sliced cremini mushrooms. If using dried porcini, add the soaked and chopped mushrooms and their strained soaking liquid now.
  • Add broth and seasoning. Pour the broth over everything. Add the thyme sprigs, rosemary, sage, bay leaves, Worcestershire sauce, salt, and pepper. Stir gently to distribute.
  • Cook. Set the slow cooker to LOW and cook for 6 to 8 hours (raw turkey) or 5 to 6 hours (cooked turkey added at the end, with wild rice going in at the start). The wild rice is done when the grains have puffed and split slightly, revealing a lighter interior, and are tender but still pleasantly chewy.
  • Shred the turkey (if using raw). Remove the cooked turkey thighs from the slow cooker. Discard skin and bones. Shred the meat into bite-sized pieces and return to the soup.
  • Add cooked turkey (if using leftover). Stir in shredded leftover or rotisserie turkey. Cook on HIGH for 20–30 minutes until heated through.
  • Add cream (if using). Stir in the heavy cream or half-and-half. If using cream cheese, add the cubed pieces and stir until completely melted and incorporated. Cook on LOW for a further 20 minutes until creamy and slightly thickened.
  • Remove herbs and finish. Remove and discard the thyme sprigs and bay leaves. Squeeze in the lemon juice. Stir in the fresh parsley. Taste and adjust seasoning — add more salt, pepper, or lemon as needed. The soup should taste rich, earthy, and well-seasoned.
  • Serve. Ladle into deep bowls. Garnish with extra fresh parsley and a crack of black pepper. Serve with crusty bread alongside.

Notes

  • Pure wild rice only. Wild rice blends contain white rice that overcooks during the full slow cooker duration. Pure wild rice is designed for long cooking and benefits from every hour of it. If a blend is all that is available, add it in the last 1.5 to 2 hours only.
  • Wild rice goes in at the start. Unlike most starches, wild rice is robust enough — and needs long enough — to go in at the beginning with the other base ingredients. It will be perfectly tender and chewy after the full cooking time.
  • Add cream at the end. Dairy added during the long cook separates. Heavy cream, half-and-half, and cream cheese all go in during the last 20 to 30 minutes for a silky, stable result.
  • The soup thickens considerably as it sits. Wild rice is an aggressive liquid absorber. The soup may look thin at the end of cooking and considerably thicker after 30 minutes of resting. When reheating, always add a splash of broth to restore the right consistency.
  • Dried porcini are the secret upgrade. Half an ounce of dried porcini mushrooms soaked and added with their strained liquid adds a depth of umami to the broth that is immediately noticeable and impossible to replicate any other way. If you can find dried porcini, use them.
  • Season at the very end. Wild rice absorbs salt during cooking and the broth concentrates. The soup will almost certainly need more seasoning at the end than it started with — always taste before serving.
  • The lemon juice is essential. A small squeeze right before serving lifts the earthy, savory flavors and adds a brightness that prevents the soup from tasting heavy or one-dimensional. Do not skip it.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 7 hours (on LOW)
  • Category: Dinner, Main Dish, Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-turkey-and-wild-rice-soup/