Go Back
Print
Recipe Image
–
+
servings
Print Recipe
5
from
4
votes
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.
Prep Time
20
mins
Cook Time
8
hrs
20
mins
Total Time
8
hrs
40
mins
Course:
Soup
Cuisine:
American
Keyword:
Turkey and Brown Rice Soup
Servings:
6
Calories:
203
kcal
Author:
Sarah Olson
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
US Customary
-
Metric
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:
203
kcal
|
Carbohydrates:
20
g
|
Protein:
26
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
1076
mg
|
Potassium:
487
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
5477
IU
|
Vitamin C:
20
mg
|
Calcium:
88
mg
|
Iron:
4
mg