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As the leaves begin to turn and the air grows crisp, we find ourselves yearning for the warm, comforting flavors of autumn. There's something inherently soothing about a steaming bowl of soup on a chilly day, and the Cozy Autumn Turkey & Wild Rice Soup embodies this seasonal spirit perfectly. With its hearty ingredients and rich flavors, this recipe not only warms the body but also nurtures the soul, making it an ideal choice for family dinners or cozy gatherings.

Fall Crockpot Turkey and Wild Rice Soup

Warm up this autumn with a bowl of Cozy Autumn Turkey & Wild Rice Soup! Bursting with hearty ground turkey, nutrient-packed wild rice, and seasonal veggies like carrots, celery, and mushrooms, it's the perfect comforting dish for chilly days. Seasoned with aromatic herbs and spices, this soup nourishes both body and soul. Easy to prepare, it’s ideal for family dinners or cozy gatherings. Embrace the flavors of fall with this wholesome, delicious recipe.
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Ingredients
  

1 lb ground turkey (or shredded leftover turkey)

1 cup wild rice, rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

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 creaminess)

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by dicing the onion, carrots, and celery. Slice the mushrooms and mince the garlic. If using ground turkey, you can brown it in a skillet over medium heat until fully cooked; this step adds flavor but can be skipped if you prefer to add it raw to the crockpot.

    Add to the Crockpot: In your crockpot, combine the ground turkey (cooked or raw), wild rice, onion, garlic, carrots, celery, and mushrooms. Make sure everything is mixed well.

      Pour in the Broth: Add the chicken broth and water to the crockpot. This creates a delicious base for your soup.

        Season: Stir in the dried thyme, rosemary, paprika, black pepper, and bay leaf. Adjust salt according to your taste.

          Cook: Cover the crockpot and set it to low heat. Let the soup simmer for about 6-8 hours, or on high for 3-4 hours. The rice should be tender, and the flavors will meld beautifully.

            Finish it Off: About 30 minutes before serving, stir in the heavy cream for a creamy version of the soup, if desired. Remove the bay leaf before serving.

              Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy your cozy fall meal!

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