Crockpot Wild Rice Soup

Crockpot Wild Rice Soup

Looking for a way to devour your Thanksgiving turkey leftovers? Here’s a tasty little number to satisfy your turkey cravings in a soupy fashion. How else would you expect me to celebrate the holiday, but with none other than a crock-pot turkey & wild rice soup.

Ingredients: 

8 Cups – Chicken Broth

½ Yellow Onion – Diced

2 Carrots – Diced

3 Celery Stalks – Chopped

2 Garlic Cloves – Minced

2 Tablespoons – Better than Boullion

8 oz – Wild Rice

4 Tablespoons Butter

½ Cup Flour

2 Cups Half & Half

1 - 1½ Cups Dry White Wine (or more chicken broth)

1 Cup Turkey – Diced

1 Cups Ham – Diced (or you can use 2 cups turkey if you have loads of left overs)

¼ Cup Almond Slivers

¼ Cup Fresh Parsley Chopped

Salt & Pepper to taste

Directions: 

Start by adding the wild rice with your veggies (carrots, onions, celery), garlic, better than boullion & 8 cups of chicken broth to your crock pot. Give it a good stir and let it cook on high for 3-4 hours or low for 6-8 hours.

Once your rice and veggies are good and tender you’ll want to mix up the creamy sauce to add to the crock pot. Start with a skillet and melt the butter and whisk in the flour. Slowly add the half and half and keep stirring until it is fully mixed in. It will be very thick, just keep stirring until it is fully mixed in. At this point you can choose to add the white wine to give it a little flavor and smooth out the cream sauce to your liking.

After your cream is complete, add it to the crock pot along with the diced turkey, ham, almonds & chopped parsley. Make sure it’s fully mixed in and cook another 20-25 minutes to ensure it’s all good to go. Season to your taste with salt and pepper, and serve with saltine crackers.  Enjoy!

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