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Crockpot Turkey and Wild Rice Soup with Herbs and Parmesan

Crockpot turkey and wild rice soup simmers with vegetables and herbs until the rice is tender, then gets finished with a creamy Parmesan mixture. It’s a hearty slow-cooker soup with shredded turkey and a silky, lightly thickened broth.
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Prep Time 20 minutes
Cook Time 6 hours 12 minutes
Total Time 6 hours 32 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 cup wild rice uncooked
  • 8 cups chicken broth low-sodium
  • 1 tsp thyme dried
  • 0.5 tsp sage dried
  • 1 bay leaf
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 1.5 lb turkey cooked, shredded or diced
For finishing
  • 4 tbsp butter unsalted
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Combine the onion, carrots, celery, garlic, wild rice, chicken broth, thyme, sage, bay leaf, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the wild rice is tender.
  3. Remove and discard the bay leaf.
  4. Stir in the cooked turkey, cover, and cook on HIGH for 30 to 45 minutes, until the soup reaches 165°F.
Finish the soup
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the heavy cream and 1 cup of hot soup from the slow cooker; cook for 2 to 3 minutes, whisking, until smooth and lightly thickened.
  4. Stir the cream mixture into the slow cooker.
  5. Turn off the heat and stir in the Parmesan until melted.
  6. Let the soup stand for 5 minutes before serving.

Notes

For the smoothest finish, gradually whisk hot soup into the cream mixture. Store leftovers in the refrigerator for 3 to 4 days; freezing is not recommended because the cream can separate. For a gluten-free version, use a 1:1 gluten-free flour blend.