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Slow Cooker Turkey Soup

This Slow Cooker Turkey Soup is a great way to use up any leftover turkey from Thanskgiving (or anytime)! You can also substitute shredded rotisserie chicken!
Servings: 6 Servings
Author: Samantha Merritt || Sugar Spun Run

Ingredients

  • 1 1/4 lbs Yukon gold potatoes diced no large than 1"
  • 3 celery stalks chopped
  • 3 large carrots peeled and chopped
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 3 cups cooked shredded turkey
  • 1/4 cup heavy cream
  • 1 tsp parsley dried

Instructions

  • Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, poultry seasoning and bay leaf in your crockpot.
  • Cover and cook on high for 4 hours or until vegetables are tender..
  • Uncover and measure out approximately 2 cups of soup (be sure to avoid bay leaf,) and transfer into a blender*.
  • Puree briefly until ingredients are mostly combined.
  • Return pureed soup to crockpot and add shredded turkey, heavy cream and parsley. Stir well, cover, and cook on high for another 30 minutes.
  • Serve and enjoy.

Notes

Pureeing a portion of the soup will give it a thicker texture, but this is not required.