Slow Cooker Turkey and Rice Soup
This hearty slow cooker turkey and rice soup is a comforting meal packed with vegetables and flavor.
Equipment
- slow cooker
- skillet
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup uncooked brown rice
- 6 cups low-sodium chicken broth
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- salt and pepper (to taste)
- 2 cups fresh spinach or kale, chopped
- 1 lemon juice
Instructions
- In a skillet over medium heat, brown the ground turkey until fully cooked. Drain any excess fat.
- In the slow cooker, combine the browned turkey, onion, garlic, carrots, celery, brown rice, chicken broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Stir the ingredients together until well mixed, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the fresh spinach or kale and allow it to wilt.
- Before serving, squeeze in the lemon juice and adjust seasoning if necessary. Remove the bay leaf and serve warm.
Notes
Feel free to add other vegetables or spices according to your preference.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Sodium: 600mg