Description
This Slow Cooker Turkey and Rice Soup is a hearty, comforting meal perfect for chilly days. Combining tender turkey breast, wholesome brown rice, and a medley of vegetables and herbs, this soup is easy to prepare and packed with flavor. Using a slow cooker allows the ingredients to meld beautifully over hours, resulting in a nourishing and satisfying dish.
Ingredients
Scale
Soup Ingredients
- 20 oz. turkey breast tenderloins (can substitute with chicken breast)
- 2 cups mushrooms, sliced
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 1/2 cup white onion, diced
- 1 tsp. garlic, minced
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 bay leaves
- 47 oz. chicken or turkey broth (32 oz. box AND 15 oz. can)
- 1 cup dry Minute Brand Brown Rice, uncooked
Instructions
- Combine Ingredients: Place all ingredients except the brown rice into the slow cooker. Stir thoroughly to evenly distribute the herbs and seasoning throughout the broth and vegetables.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 8 hours. This slow cooking process allows the flavors to deepen and the turkey to become tender.
- Remove Bay Leaves: After cooking is complete, carefully discard the bay leaves to avoid any bitter bits.
- Shred the Turkey: Using two forks, shred the cooked turkey breast into bite-sized pieces directly in the slow cooker. This helps the meat absorb more flavor.
- Add Brown Rice and Finish Cooking: Add the dry brown rice to the soup. Stir well, cover, and increase the slow cooker setting to HIGH. Cook for an additional 20 minutes to allow the rice to fully cook and absorb the soup’s flavors.
- Serve: Once the rice is tender and the soup is fully cooked, ladle into bowls and serve warm. Enjoy your comforting slow cooker turkey and rice soup!
Notes
- Substitute chicken breast if turkey breast tenderloins are unavailable.
- Minute Brand Brown Rice is used for convenience, but other brown rice may require longer cooking times.
- Adjust salt and pepper to taste depending on broth saltiness.
- To make this recipe gluten free, ensure the broth used contains no gluten additives.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
