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When it comes to elevating your Cozy Autumn Turkey & Wild Rice Soup, the right herbs and spices make all the difference. Thyme, rosemary, and paprika are essential players in this recipe, lending depth and warmth to the dish.

Fall Crockpot Turkey and Wild Rice Soup

Embrace the cozy flavors of fall with this delicious Cozy Autumn Turkey & Wild Rice Soup. Perfect for crisp days and chilly nights, this hearty soup features lean turkey, nutrient-dense wild rice, and a medley of seasonal vegetables. Simmered to perfection in a crockpot, it fills your home with comforting aromas, making it ideal for family gatherings or quiet evenings. With simple preparation and nourishing ingredients, it's the ultimate comfort food to enjoy all season long.
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Ingredients
  

1 lb ground turkey (or shredded leftover turkey)

1 cup wild rice, rinsed and thoroughly drained

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced into small cubes

2 celery stalks, diced

1 cup mushrooms, sliced

4 cups low-sodium chicken broth

2 cups water

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon black pepper

1 bay leaf

1 cup heavy cream (optional for added creaminess)

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Begin by dicing the onion, carrots, and celery into uniform pieces for even cooking. Slice the mushrooms and mince the garlic. If you're using ground turkey, consider browning it in a skillet over medium heat until fully cooked to enhance flavors. If you're short on time, you can also add the ground turkey raw directly to the crockpot.

    Add to the Crockpot: In your crockpot, combine the ground turkey (either cooked or raw), wild rice, diced onion, minced garlic, diced carrots, diced celery, and sliced mushrooms. Mix everything thoroughly to ensure the flavors meld together.

      Pour in the Broth: Carefully add the low-sodium chicken broth and water to the crockpot. This mixture will serve as the rich base of your flavorful soup.

        Season: Stir in the dried thyme, rosemary, paprika, black pepper, and bay leaf. Taste the mixture and adjust the salt according to your preference.

          Cook: Cover the crockpot with its lid and set it to low heat, allowing the soup to simmer for about 6-8 hours. Alternatively, you can set it to high heat for 3-4 hours. The wild rice should be tender, and the flavors will meld beautifully during this time.

            Finish it Off: Around 30 minutes before you plan to serve the soup, stir in the heavy cream for a creamier texture, if desired. Remember to remove the bay leaf before serving for a clean finish.

              Serve: Ladle the steaming soup into bowls and garnish generously with chopped fresh parsley for a pop of color. Enjoy your warm, comforting fall meal!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings