Slow Cooker Cream of Turkey Soup

Turn leftover poultry, pantry staples and a few fresh ingredients into a crock of warm, comforting soup
Slow Cooker Cream of Turkey Soup Recipe

Looking for a way to breathe delicious new life into leftover poultry? You'll love the slow-cooked flavor of our cream of turkey (or, if you prefer, chicken) soup. 


  • 4 cups cooked turkey, skinless and chopped (chicken works well, too)
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1⁄2 cup frozen peas
  • 6 cups chicken broth (consider low sodium)
  • 1 cup heavy cream
  • 2 regular size cans condensed cream of mushroom
  • soup (do not reconstitute)
  • 1 clove minced garlic (or 1/2 tablespoon garlic powder)
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped parsley
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups cooked white or wild rice


  1. Add turkey (or chicken), onions, celery, carrots and peas to slow cooker.
  2. Stir in broth and soup, garlic, green onion, parsley and bay leaf.
  3. Add salt and pepper to taste.
  4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  5. Prepare rice as directed and add to soup before serving.
  6. Consider blending soup in a blender for a smooth consistent texture.

Nutrition Information

Serving size: 1/8 of the pot

Amount per serving

  • Calories: 335
  • Protein: 26g
  • Carbohydrates: 25g
    • Dietary fiber: 2g
  • Fat: 11g
  • Sodium: 118mg

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