Slow Cooker Turkey and Brown Rice Soup
Whether tending to a cold or in need of comfort food, this Turkey and Brown Rice Soup will warm you right up.
Servings: 6
Calories: 203kcal
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 20 oz. turkey breast tenderloins can substitute with chicken breast
- 2 cups mushrooms sliced
- 1 1/2 cups carrots sliced
- 1 cup celery sliced
- 1/2 cup white onion diced
- 1 tsp. garlic minced
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 bay leaves
- 47 oz. chicken or turkey broth 32 oz. box AND 15 oz can
- 1 cup dry Minute Brand Brown Rice uncooked
Instructions
- Place everything but the rice into the slow cooker; stir.
- Cover and cook on LOW for 8 hours.
- After the cooking time is done discard the bay leaves.
- Shred the turkey with 2 forks.
- Add the dry Minute brown rice; stir, cover, and cook for 20 minutes on HIGH.
- Serve and enjoy.
Notes
Can I use standard brown rice instead of minute rice?
You may use standard brown rice, but it must be cooked separately on stove top, then stir it in the soup at the end.Can I make a freezer meal with this recipe?
- Yes! Put everything except the chicken broth and rice into a ziplock bag. Place in the freezer for up to 2 months.
- Thaw before putting into slow cooker. Add broth and cook as directed, add the instant brown rice at the end of cooking time.
Nutrition
Calories: 203kcal | Carbohydrates: 20g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1076mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5477IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 4mg