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As the leaves begin to change color and the air turns crisp, autumn invites us to embrace the warmth and comfort of hearty meals. One of the best ways to celebrate this cozy season is with a steaming bowl of Crockpot Autumn Harvest Turkey Soup. This delicious recipe not only showcases the bounty of fall produce but also serves as a fantastic way to utilize leftover turkey from your holiday feasts. Whether you’re looking for a nourishing meal to warm your family on a chilly evening or seeking a way to make the most of post-Thanksgiving leftovers, this turkey soup provides a wholesome solution.

Crockpot Autumn Harvest Turkey Soup

Celebrate the cozy vibes of autumn with a nourishing bowl of Crockpot Autumn Harvest Turkey Soup. This heartwarming recipe makes the most of leftover turkey and fall produce while delivering rich flavors and comforting warmth. Packed with fresh vegetables, aromatic herbs, and healthy protein, it’s perfect for chilly evenings. With minimal prep and the ease of a slow cooker, you can enjoy a delicious, wholesome meal that brings family together around the table.
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Ingredients
  

1 lb cooked turkey meat, shredded

4 cups chicken or vegetable broth

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

3 medium parsnips, diced

2 cups sweet potatoes, cubed

1 cup green beans, trimmed and cut into pieces

1 cup corn (fresh or frozen)

1 tsp dried thyme

1 tsp dried sage

1 tsp paprika

Salt and pepper to taste

1 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by shredding your cooked turkey and chopping all vegetables as specified in the ingredients list.

    Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, sauté the diced onion and minced garlic until the onion becomes translucent, about 3-4 minutes. This step enhances the flavor of your soup.

      Combine in the Crockpot: Transfer the sautéed onions and garlic to your crockpot. Add the shredded turkey, chicken or vegetable broth, carrots, parsnips, sweet potatoes, green beans, and corn.

        Season: Stir in the dried thyme, dried sage, paprika, salt, and pepper. Mix everything well to combine the flavors.

          Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld together.

            Taste & Adjust: Once done, taste the soup and adjust seasoning if necessary. If you prefer a thicker soup, you can use an immersion blender to purée a portion of the soup to your desired consistency.

              Serve: Ladle the soup into bowls and garnish with fresh chopped parsley before serving. Enjoy the warmth and flavors of autumn in every bite!

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