Creamy Slow Cooker Turkey Soup…made from Thanksgiving leftovers!

turkey soup
Lately I’ve been cleaning out my freezers (small chest freezer in the garage and fridge/freezer in my kitchen) using my Freezer Inventory Tracker printable (found HERE). I needed to make room for freezer meals in preparation for the arrival of Baby #3 on monday…
…and boy, were my freezers a mess.
In going through and inventorying my frozen goods, I found a LOT of stuff that I needed to use up.
It’s turned out to be a blessing because it allowed me to use much of my weekly budget for V-day goods, baby gear, diapers, lots of playdates and lunches with girlfriends (trying to distract myself from how ready I am to have this baby) and non-grocery items.
I found a HUGE bag of leftover Thanksgiving turkey that I almost threw out.
It looked gross,
Was a TON of turkey,
I had completely forgotten it was in there in the first place,
and I just don’t really like turkey that much so I figured it was ok to toss it. (Shame on me!)
BUT…
Being the OCD non-waster I am, I decided to find a yummy use for it…
AND I DID!
This soup is SO easy, SO good, *pretty* healthy, and can be used with chicken instead of turkey.
Total winner, folks.
Introducing:
I let the enormo bag of turkey thaw out overnight. I then chopped it up along with any veggies I could find in my fridge…which were pretty minimal. I chopped up 1/2 an onion too, not pictured here.

I only had a few carrots, but found this frozen bag of leftover carrots from a party I threw.
Bingo.
I started trying to dice them while frozen, but that’s way too hard, people.
So I threw them in whole.
Me = not picky, and lazy.
I tossed it all in a crockpot along with a can of cream of mushroom soup, a can of cream of chicken soup, 6 cups of water and enough bouillon to “make” chicken broth (because I didn’t have any), and rosemary, sage, ground pepper, garlic pepper blend, and thyme to taste.
I tossed the crock pot on low, and let-‘er rip!
An hour before I was ready to serve dinner I cooked up 1C of this wild rice mix from Costco.
Once fully cooked, I added the rice to the soup as well as some half-and-half (making it even creamier…mmmm….) and let it simmer until dinner was ready.
That’s it! So easy!
My picky kids couldn’t get enough of it. The flavor was amazing. And I have to say, the turkey was the star of the show – it was the perfect flavor and texture for the soup.
Who woulda thunk?
I served it with some toasted french bread and we gobbled it up!
Click HERE for the printable version of this recipe:

Creamy Crock Pot Leftover Turkey Soup
Adapted from THIS recipe

Ingredients:
1lb cut up or shredded (leftover) chicken or turkey
1/2 onion, chopped
2C Diced veggies – carrots, celery
2 (10.5oz) cans condensed cream of chicken soup (or cream of mushroom, or 1 of each…I used fat-free)
4-6C chicken broth, or 6C water + 6 teaspoons chicken bouillon. Start with 4 and add more if you want a runnier consistency.
1C uncooked wild rice
1C half-and-half
Seasonings to taste – sage, rosemary, thyme, ground black pepper, garlic pepper blend.

Directions:
1. Place turkey, onion, veggies, canned soup, and chicken broth in greased crockpot. Stir to mix well.
2. Cover, cook on low 7-8 hours.
3. One hour before cooking, cook up wild rice according to package directions. Add rice and half-and-half to soup. Let it cook on low until ready to serve. Add more broth if needed. Serve with crusty bread and a green salad, and enjoy!

NOTE:
I made a LARGE batch of this soup so I could take some to a new neighbor that moved in. Here’s how I adapted it:

  • I added lots more turkey and veggies (at least 3+ cups of each I’d say). I wanted it hearty.
  • I added 2 cans of cream of chicken, and 1 can of cream of mushroom.
  • I didn’t track how much water I added but I just kept adding water and bouillon until it was the consistency I liked. It was at least 6-8+ cups.
  • After a few hours I moved the soup from the slow cooker to a large pot on the stove so the veggies would cook faster because I was running out of time. I brought the soup to a boil and let it simmer to really make the onions and carrots nice and soft.
  • I cooked 2C of rice. I added it to the soup, let it simmer for a little while, then ended up adding a little more water.
  • I added an entire pint of half-and-half.
  • I let all of that simmer until ready to eat.

So, as you can see, this recipe can be made in the crock pot OR on the stove. It’s a winner either way, I can’t wait to eat it as leftovers tonight! I made such a big batch I’m going to freeze 1/2 to eat when baby comes, I’ll let you know how that turns out.
Bon Appetit!

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