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As the leaves change color and the air turns crisp, there's nothing quite like a warm bowl of soup to envelop you in comfort during the fall season. The Harvest Harmony Turkey and Wild Rice Soup embodies this sense of coziness, offering a delightful combination of flavors and nutrition that satisfies the soul. This hearty soup is more than just a meal; it's a celebration of the season's bounty, featuring wholesome ingredients that not only nourish the body but also bring families together around the dinner table.

Fall Crockpot Turkey and Wild Rice Soup

Warm up your fall days with a bowl of Harvest Harmony Turkey and Wild Rice Soup! This heartwarming recipe combines lean turkey, nutty wild rice, and a colorful mix of fresh vegetables, creating a nourishing meal that’s perfect for sharing. Experience the comforting flavors enhanced by aromatic herbs as you enjoy this delightful dish slow-cooked to perfection. It’s not just soup; it’s a celebration of seasonal ingredients that brings family together at the dinner table.
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Ingredients
  

1 lb ground turkey

1 cup wild rice, rinsed

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup kale or spinach, chopped (optional)

1 tablespoon olive oil

2 tablespoons lemon juice

Fresh parsley for garnish

Instructions
 

Brown the Turkey: In a skillet over medium heat, add olive oil. Once heated, add the ground turkey and cook until browned, breaking it up with a spoon. Season lightly with salt and pepper.

    Prepare Vegetables: In the same skillet, add diced onions, garlic, carrots, celery, and mushrooms. Sauté for about 5 minutes until softened and fragrant.

      Combine Ingredients: In your crockpot, add the browned turkey and the sautéed vegetables. Then stir in the rinsed wild rice, chicken broth, thyme, rosemary, and bay leaf. Mix everything together.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the wild rice is tender and has absorbed flavors.

          Finish the Soup: About 30 minutes before serving, add the chopped kale or spinach (if using) to the crockpot. Stir in the lemon juice for brightness and adjust seasoning with more salt and pepper, if necessary.

            Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

              Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings