Slow Cooker Turkey Soup

slow cooker turkey soup
  • 8 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 8 hrs
  • Yield: 8 Servings

Whether you celebrate Thanksgiving or not, you might have some left over cooked turkey in your freezer. Even when it's not Thanksgiving I enjoy roasting a turkey and keeping the abundance of cooked breast meat in my freezer for cold winters days and easy soup making. When you have a well stocked freezer and pantry for sugar free living, making comforting soups like this recipe takes little time. This one is especially easy since the turkey is all ready cooked. Just adding some simple ingredients you should have on hand anyway, and then throw it all in your crock pot. Coming home after a long day of work to the smells of delicious turkey soup will make the prep time in the kitchen worth it. I've said it before and I will say it again, being prepared is the best strategy to not getting bored in your sugar free life style. It also is the biggest help when tempting foods might be near by. Having your hearty turkey soup for you will keep you from those tempations. Filling up on fiber will also help with sugar cravings. I really can't think of a better left over recipe for after Thanksgiving than this soup. It makes enough to eat for a few days then you could even freeze into perfectly portioned containers for easy grab-n-go lunches for work. 

If you don't yet have plans for your sugar free desserts, remember that making your own is the only way to steer clear of the sugar laden treats that everyone else will be eating. 

What You'll Need

  • 1 tablespoon oil
  • 3 shallots
  • 1 clove garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 cups cooked chopped turkey breast
  • 4 cup low sodium chicken broth
  • 2 cups water
  • 1 cup uncooked rice
  • 4 cups chopped kale, stems removed
  • Optional topping: 1/4 cup fresh chopped parsley, grated Parmesan cheese

How to Make It

  1. Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
  2. Add salt, pepper, basil, oregano, and thyme and cook about a minute more.
  3. Add all the ingredients to a large crock pot.
  4. Cook 6-8 hours on high until rice is tender.
  5. Top with fresh parsley and Parmesan cheese.



Nutritional Guidelines (per serving)
Calories 597
Total Fat 18 g
Saturated Fat 5 g
Unsaturated Fat 6 g
Cholesterol 226 mg
Sodium 768 mg
Carbohydrates 32 g
Dietary Fiber 3 g
Protein 73 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)