Spicy Slow Cooker Turkey Soup

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#56128

serves/makes:

ready in:
over 5 hrs

1 review

ingredients

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)

directions

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
Read more: Some Like It Hot . . . In the Crockpot

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

1189 calories, 60 grams fat, 36 grams carbohydrates, 115 grams protein per serving.

reviews & comments

cooking365 REVIEW:
October 30, 2013

I didn't have any fresh peppers so I used crushed red dried peppers instead for the "heat".

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