It’s totally a delicious-homemade-soup-kind-of-day being snowed in during the deep freeze of 2014. Most likely you will have all the ingredients without having to run to the grocery store to pick something up. Plus it is a very forgiving soup if you don’t have one of the ingredients.
This soup was inspired by a recipe that appeared on Facebook via the Back For Seconds Blog. I actually didn’t have any chicken on hand, but I did have some left-over cooked turkey from the holidays.
Kitchen Tip: A container of chicken base is something that I always have on hand in my pantry. First, I can control the amount of sodium in my broth. Plus I don’t need to worry about having enough cans or cartons of broth for large batches of soup.
Creamy Turkey and Rice Crockpot Soup
- 6 cups of chicken broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1 clove of garlic, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 3/4 cup long grain rice
- 1 to 2 cups of diced cooked turkey (or chicken)
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1/4 cup flour
- 1/2 cup milk
Add broth, onion, carrots, bay leaves, garlic, pepper, cumin to crockpot. Cook on high for 2 hours. Add rice and cook for remaining 2 hours. When rice is cooked and expanded, add turkey, peas and corn. In a small mixing bowl add flour and milk and whisk until smooth. Slowly add the paste to the soup to thicken.
Enjoy a hot bowl of soup and stay warm!!