Slow Cooker Turkey Wild Rice Soup is perfect for Thanksgiving leftovers or for using turkey breast tenderloins!
Fun fact: Marc and I met at a Panera. I used to study at the local Panera during grad school and as fate had it, so did he. His curly hair, loud and infectious laugh, and killer smile caught my eye and I just knew I couldn’t leave that day without saying something to him.
I had actually never “picked up” a guy before so I had no idea what I was doing. Since I knew he was in the health sciences field from the conversation he was having with his friend (I was totally eavesdropping), I made up some medical question to ask him.
Kudos to him because I remember he actually knew the answer. It turns out that this isn’t at all surprising now because he’s the smartest person I know. It took a couple more times of “running into each other” at Panera for him to ask me out and after our first date, I just knew he was the one.
Sooooo what does this have to do with Turkey Wild Rice Soup? Well, if there was one thing I learned very quickly about Marc, it was his go-to order at Panera. Almost every time he’d order a Sierra turkey sandwich with chicken wild rice soup in a bread bowl. And a side of chips. The boy can eat and I love that about him.
Time to Make It at Home
Since he always gets his chicken wild rice soup fix at Panera, I’ve only made chicken wild rice soup a couple of times. Now that we don’t live close to a Panera, it was time to make it at home!
Now that I’ve made this super creamy and easy slow cooker turkey wild rice soup, I can see us making it at least a couple of times a month. I’ve already made it twice in one week!
So obviously I didn’t use chicken, like a traditional wild rice soup would have, but instead used Jennie-O’s extra-lean turkey breast tenderloins. Obviously you could certainly use chicken breasts if you prefer. I have been loving the turkey breast tenderloins as a quick and healthy source of protein! You could also use up leftover Thanksgiving turkey next month.
This recipe starts with just dumping the turkey, the veggies, seasoning and broth into the slow cooker and letting it cook. Easy peasy.
To get the soup creamy, I made a roux and stirred it in and it worked like a charm. I like this method as opposed to using condensed soups because of all the yucky ingredients in condensed soups and it doesn’t take more than 10 minutes.
I served ours with homemade sourdough rolls and it really was just like we were back at Panera!
This post was sponsored by Jennie-O Turkey but all opinions are my own!
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