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Spicy Slow Cooker Turkey Soup

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   6

recipe id: 56128
cook method: crock pot

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For stock

1 carcass from roast turkey or roast chicken
3 quarts water, or as needed
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh flat-leaf parsley sprigs
1 bay leaf

For Soup

8 cups turkey stock
1 1/2 cup chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2 teaspoons chopped serrano or jalapeno peppers (or to taste)
1 cup cooked long-grain white rice
2 cups diced cooked turkey or chicken
salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley (optional)


Place carcass (breaking it up to fit) in crockpot with onion, carrots, celery, parsley and bay leaf with water to cover.

Cook over high heat for 1 hour, skimming off any foam that forms on the surface. Cover and continue to cook over low heat for 8-10 more hours, skimming as needed.

Strain turkey stock and discard all solid ingredients. Refrigerate broth, uncovered, until chilled, about 6 hours or overnight, then lift off and discard the fat solidified on top.

Place stock and all vegetables in a crockpot and cook on low heat for 6-8 hours.

Add turkey and rice and cook for an additional hour.

Season to taste with salt and pepper and garnish with the parsley, if desired.

added by

Pamela Chester, CDKitchen Staff


1189 calories, 60 grams fat, 36 grams carbohydrates, 115 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Sep 6, 2001

REVIEW: 5 star recipe rating
I didn't have any fresh peppers so I used crushed red dried peppers instead for the "heat".

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