As the temperatures begin to drop, it is becoming a soup season. This slow cooker turkey soup recipe by The Stay At Home Chef on YouTube is a great recipe if you have leftover turkey or shredded chicken. I love turkey, and there are not many recipes I know that require turkey meat. This would be a good recipe to save for down the line when Thanksgiving comes around because I’m sure a lot of people will have a lot of turkey meat leftovers. I’m already looking forward to it because this soup is very hearty and healthy. It’s colorful and vibrant with all of the food groups in one dish.
Ingredients:
- 1½ pounds Yukon gold potatoes, diced
- 3 ribs celery, sliced
- 3 large carrots peeled and sliced
- 1 white onion, diced
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 1/2 teaspoon poultry seasoning
- 3 cups cooked shredded turkey
- 1/4 cup heavy cream
- 1 teaspoon dried parsley
Directions:
First, prep and chop all of your vegetables. Then, combine all of the vegetables and seasoning into the slow cooker. Cover and cook on HIGH for 3-4 hours or 6-8 hours on LOW. Make sure all of the vegetables get tender.
Next, this is an optional step, if you want a thicker soup, scoop out 2 cups of the soup with the vegetables and pour it in the blender to puree. Then, pour it back into the slow cooker and add the turkey, parsley, and heavy cream. Cook on HIGH for another 30 minutes before serving.
Overall, I like a thicker soup, especially for this particular type of soup. I think adding small macaroni pasta noodles or rice would taste amazing for this dish too. However, if you want to skip out on the additional carbs, I would serve as is because it has potatoes in it already.
