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As the crisp air of fall settles in and the leaves start to change color, we naturally seek out warmth and comfort in our meals. For many, the term "comfort food" evokes images of hearty soups simmering on the stove, filling homes with enticing aromas and cozy vibes. One dish that perfectly embodies this essence is the Harvest Harmony Turkey and Wild Rice Soup—a delightful blend of flavors and nutrition that warms both body and soul on chilly days.

Fall Crockpot Turkey and Wild Rice Soup

Warm up this fall with a comforting bowl of Harvest Harmony Turkey and Wild Rice Soup. This delightful recipe features lean ground turkey, nutritious wild rice, and a mix of fresh vegetables, all simmered together for a rich and hearty dish. Packed with vitamins and minerals, this soup is not just delicious but also nourishing. Perfect for sharing with loved ones, it’s a simple yet satisfying way to celebrate the season’s bounty. Cozy up and enjoy!
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Ingredients
  

1 lb ground turkey

1 cup wild rice, rinsed

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and 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 fresh lemon juice

Fresh parsley, chopped for garnish

Instructions
 

Brown the Turkey: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the ground turkey. Use a wooden spoon or spatula to break it into smaller pieces. Cook for 5-7 minutes, or until the turkey is browned and no longer pink. Season lightly with salt and pepper.

    Sauté the Vegetables: In the same skillet, add the diced onion, minced garlic, carrots, celery, and sliced mushrooms to the browned turkey. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Combine Ingredients in the Crockpot: Transfer the turkey and vegetable mixture into a slow cooker. Stir in the rinsed wild rice, low-sodium chicken broth, dried thyme, dried rosemary, and bay leaf. Ensure all ingredients are well mixed.

        Cook the Soup: Cover the slow cooker with a lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the wild rice is tender and has absorbed the flavorful broth.

          Finishing Touches: About 30 minutes before you plan to serve, add the chopped kale or spinach (if using) to the crockpot for added nutrition and color. Stir in the fresh lemon juice to brighten the flavors and adjust the seasoning with additional salt and pepper, to taste.

            Serve: Before serving, remove the bay leaf from the soup. Ladle the warm soup into individual bowls, and sprinkle with freshly chopped parsley for a burst of freshness.

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

                - Presentation Tips: Serve the soup with a slice of crusty whole-grain bread on the side for a hearty meal. Optionally, add a drizzle of olive oil or a sprinkle of red pepper flakes for an extra touch.