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4.98 from 38 votes

Slow Cooker Turkey Soup

Use up your leftover turkey and turn it into a cozy soup made in the slow cooker for a hands off dinner that's easy to throw together.
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Main Dish, Soup
Cuisine: American
Keyword: Turkey Soup
Servings: 6 servings
Author: Rachel Farnsworth

Ingredients

  • 1 1/2 pounds Yukon gold potatoes diced
  • 3 ribs celery sliced
  • 3 large carrots peeled and sliced
  • 1 medium white onion diced
  • 3 cloves minced garlic
  • 6 cups reduced sodium chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 3 cups cooked shredded turkey
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley
US Customary - Metric

Instructions

  • Dice 1 1/2 pounds Yukon gold potatoes into bite-size pieces. Slice 3 ribs celery, 3 large carrots, and dice 1 medium white onion. Transfer all vegetables to a 6-quart slow cooker.
  • Add 3 cloves minced garlic, 6 cups reduced sodium chicken broth, 1 teaspoon salt, 3/4 teaspoon black pepper, and 1/2 teaspoon poultry seasoning to the slow cooker and stir to combine.
  • Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the vegetables are tender.
  • Remove approximately 2 cups of the soup and transfer it to a blender. Blend briefly until mostly smooth, then return the pureed soup to the slow cooker.
  • Add 3 cups cooked shredded turkey, 1/4 cup heavy cream, and 1 teaspoon dried parsley to the slow cooker. Stir well, cover, and cook on high for an additional 30 minutes. Serve hot.

Video

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Notes

  • Pureeing a portion of the soup creates a thicker texture but is optional.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 24g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 571mg | Potassium: 990mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6278IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 5mg
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