Crockpot Turkey and Wild Rice Soup Recipe

I would make the broth the day before on the stove to save some time.

Crockpot Turkey and Wild Rice Soup Recipe


turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)

2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves or cabbage
The Directions.

This is a 1 1/2 day project. We're going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.

Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
The more meat and skin left on the bones, the more flavorful the broth.

Pick off the meat, and add it to the broth.

Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.

Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.

Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.