Slow Cooker Turkey Rice Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1 cup finely chopped carrots
- 1 1/2 cups finely diced celery
- 8 ounces cremini mushrooms, chopped
- 2 tablespoons minced fresh sage or 2 teaspoons dried sage
- 2 teaspoons fine grain sea salt
- 1 teaspoon ground black pepper
- 4 cups shredded cooked turkey, about 1 pound
- 3/4 cup wild rice blend mix, soaked overnight and rinsed
- 3/4 cup short grain brown rice, soaked overnight and rinsed
- 8 cups turkey broth
- 4 cups chopped kale
- 2/3 cup heavy cream
- chopped parsley for ganish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the onions, carrots, celery, and sauté until onions begin to soften, about 3-4 minutes. Add the mushrooms, sage, salt, and pepper and cook for another couple of minutes, until mushrooms begin to release their liquid.
- Transfer vegetables to slow-cooker. Stir in turkey, rice, and broth. Cover and cook for 6-8 hours on low. Rice should be tender and soup should be thickened by the rice. Stir in chopped kale and cream 30 minutes before ready to serve. Garnish with chopped fresh parsley, if desired.
Notes
Adapted from Divine Health From the Inside Out