Slow Cooker Creamy Turkey Soup Recipe

2019-02-01
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    381
  • Fat

    23 g
  • Cholesterol

    122 mg
  • Sodium

    1074 mg
  • Carbohydrate

    24 g

Slow cooker creamy turkey soup recipe. Hearty and creamy turkey soup with mushrooms cooked in a slow cooker and served with shredded cheese. Use skinless and boneless turkey breasts for this delicious soup.

This recipe adapted from https://www.eatwell101.com/slow-cooker-turkey-soup-recipe

Do you want to prepare this turkey soup faster? Try to cook it in a pressure cooker:

Pressure Cooker Creamy Turkey Soup Recipe

Makes 6 servings

Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil, 1/2 cup (125 ml) diced red onion, 1 large stalk celery, diced, 1 cup (250 ml) chopped white mushrooms, 1 pound (480 g) uncooked ground turkey, 1 tablespoon (15 ml) Italian seasoning, 1/2 teaspoon (3 ml) each: crushed red pepper flakes, garlic powder, and onion powder, sea salt and freshly ground black pepper, to taste, 6 cups (1.5 L) low-sodium fat-free chicken broth, 1/2 cup (125 ml) heavy (double) cream, 1½ oz (45 ml) bag frozen cauliflowers, thawed and diced, 2 cups (500 ml) Italian shredded cheese, divided, 3 tablespoons (45 ml) finely chopped fresh parsley, 1 cup (250 ml) water

Instructions: Add the ground turkey on the top of the trivet, then pour 1 cup (250 ml) water into the pressure cooker. Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.

Turn off the pressure cooker and carefully open the lid. Remove the ground turkey from the pot and transfer to a large plate. Pour the water out of the inner pot, then return the pot to the pressure cooker.

Heat the olive oil in the pressure cooker turned into the saute mode. Add onion and celery and saute, stirring frequently, until they are soft, for about 4-5 minutes.

Return cooked ground turkey to the pot, then add mushrooms, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Season to taste with salt and black pepper, then stir well. Cook turkey mixture, stirring frequently, for about 5-7 minutes.

Pour in the chicken broth. Simmer for a further 2-3 minutes. Stir in the heavy cream and continue simmering for 1-2 minutes longer. Add cauliflower and 1½ cups ( ml) of shredded cheese and stir to combine. Continue cooking until cheese is melted.

Serve hot and enjoy!

Slow Cooker Creamy Turkey Soup Recipe

Ingredients

  • 1 pound (480 g) leftover turkey
  • 1/2 pound (240 g) button mushrooms, quartered
  • 7 oz (210 g) cream cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • salt and freshly ground black pepper ,to taste
  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) heavy cream
  • 1 cup shredded Cheddar cheese
  • chopped fresh cilantro, for garnish

Method

Step 1

Heat a little butter in a large nonstick skillet. Add quartered mushrooms and saute, stirring occasionally, until they are lightly browned.

Step 2

Remove sauteed mushrooms from the skillet and transfer to the slow cooker. Add cooked turkey, cream cheese, onion powder, garlic powder, and oregano. Season with salt, black and cayenne peppers. Stir well. Pour in the chicken stock and stir again.

Step 3

Cover the pot and cook on low-heat setting for 4-5 hours.

Step 4

Open the slow cooker. Using two forks, shred the turkey. Stir in heavy cream, the adjust seasoning and reheat on high for a further 10 minutes.

Step 5

Ladle creamy turkey soup into soup bowls. Top each bowl with shredded Cheddar cheese. Sprinkle with chopped cilantro. Enjoy!

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