Comfort in a Bowl

As February winds its way to an extended end, winter is starting to fidget and grow restless. Soon, the snow will be receding into our memories and ice will give way to flowing waters. But, before that's the case, I think it makes sense to pay our respects to winter in one of my favorite ways — by making soup:

And not just any soup, my friends. This rich, creamy soup is chock full of diced turkey, tender wild rice, and sweet shredded carrot. What's more, it is simple to assemble and it cooks in your slow cooker, so you can look forward to the following without having to spend all day over a stove:

You can, of course, use chicken broth and diced chicken if turkey isn't an option. Our family just happens to pride itself on enjoying roasted turkeys throughout much of the winter. Look at that! Another reason to sing its praises before it gives way to spring!

Slow Cooker Turkey and Wild Rice Soup

  • 1 cup uncooked wild rice
  • 1 cup chopped yellow onions
  • 6 cups turkey broth
  • 1 teaspoon poultry seasoning
  • 1-2 tablespoons instant tapioca
  • 2-3 cups diced, cooked turkey
  • 1 cup shredded fresh carrots
  • 2 cups half & half
  • Additional water as needed
  • Fried onions, for garnish (optional)

Rinse the wild rice. Place the uncooked wild rice, onions, turkey broth, and poultry seasoning in a slow cooker. Cover and cook on low for 6-7 hours. The rice should be soft. There will be extra liquid in the slow cooker; do not drain.

Gently stir in the instant tapioca and the diced turkey. Replace the lid and cook for an additional 30 minutes. Add the shredded carrots and the half & half. If the soup is too thick for your liking, thin it as desired with additional water. Season with salt & pepper as desired. Garnish with a sprinkle of fried onions as you're serving the soup, if desired.

  • Yields: 6-8 servings
  • Preparation Time: 8 hours (mostly hands-off slow cooking time)

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