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Overhead image of turkey wild rice soup in a white bowl with a gold spoon off to the side

Healthy Slow Cooker Turkey Wild Rice Soup

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 1011 cups 1x


This healthy Slow Cooker Turkey Wild Rice Soup is as creamy as it is delicious. Packed with layers of flavor from fresh herbs and lemon to Parmesan and seared mushrooms, a bowl of this and you’ll be happily satisfied.


  • 6 cups low-sodium chicken broth or turkey stock, divided
  • 1 cup dry white wine
  • 2 cups chunked carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 tablespoon minced fresh garlic
  • 1 cup dry wild rice
  • 1 tablespoon + 1 teaspoon minced fresh thyme, divided
  • 1 Parmesan rind (optional)
  • Kosher salt and black pepper to taste
  • 3 sprigs fresh thyme
  • 1 sprig fresh sage
  • 2 dried bay leaves
  • 6 tablespoons unsalted butter, divided
  • 1 pound cremini mushrooms, stemmed and quartered
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 pound shredded turkey or chicken (about 4 cups)
  • ¼ cup chopped fresh parsley
  • 1 teaspoon minced fresh lemon zest
  • Grated fresh Parmesan
  • Lemon wedges


Combine broth, wine, carrots, celery, onion, garlic, rice, 1 tablespoon thyme, and Parmesan rind in a 6-quart slow cooker or crock pot; season with salt and pepper.

Tie thyme sprigs, sage sprig, and bay leaves together with kitchen twine, add to slow, cover, and cook on low 5–6 hours until vegetables and rice are tender. Discard Parmesan rind and herb bundle.

Heat 2 tablespoons butter in a sauté pan over medium-high. Stir in mushrooms and remaining 1 teaspoon thyme, season with salt and pepper, and cook until liquid has released and evaporated and mushrooms are brown, 7–8 minutes. Transfer mushrooms to slow cooker (I save a few for garnish).

In now empty pan, melt remaining 4 tablespoons butter over medium heat for the roux. Whisk in flour and cook until fragrant and golden brown, about 2 minutes. In a steady stream, slowly whisk in milk and cook until thickened and creamy, about 4 minutes; stir into soup.

Add turkey, parsley, and zest to soup; thin with additional broth if desired and cook until heated through, 5–10 minutes. Serve with Parmesan and lemon wedges.


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