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Creamy Wild Rice and Turkey Soup {Slow Cooker}


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  • 4 cups chicken stock
  • 2 cups water
  • 1 package Long Grain Wild Rice Rice-a-Roni
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 2 cups milk
  • 2 cups cooked, shredded turkey (or chicken)



Step 1

In a large slow cooker, combine the broth, water, rice and seasoning packet, carrots and celery. Cook on low for 6 to 8 hours.

In a small bowl, combine the salt, pepper and flour.

In a medium saucepan over medium heat, melt the butter. Stir the flour mixture into the butter and cook for a minute or two. Whisk in the milk slowly, whisking to avoid clumps.

Stir the cream mixture into the slow cooker.

Add the turkey. Cook on low for 15 more minutes to heat through


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