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Slow Cooker Creamy Quinoa and Turkey Soup


  • Cook Time: 3 hours on low
  • Total Time: 4 minute
  • Yield: 6 servings 1x

Description

A creamy soup to make with leftover cubed turkey. This is so comforting and delicious you’ll be asking for seconds!


Ingredients

Scale
  • 1 1/4 cup uncooked quinoa (rinse the quinoa so it’s not bitter)
  • 4 cups water
  • 4 tsp chicken bouillon
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp thyme
  • 1 carrot, finely grated or diced
  • 1 celery rib, finely diced
  • 3 cups cooked turkey pieces (or you can use cooked chicken or ham)
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups heavy cream
  • Salt and pepper
  • Optional: bacon crumbles

 


Instructions

  1. Add quinoa, water, bouillon, parsley, onion powder, garlic powder, thyme, carrot, celery and turkey to slow cooker.
  2. Cover and cook on LOW for about 3 hours, or until quinoa is cooked through.
  3. In a frying pan, melt butter over medium heat.  Stir in flour by tablespoon to form a roux.  Whisk in
    cream, a little at a time, until fully incorporated and smooth.
  4. Stir cream mixture into the slow cooker.  Add salt and pepper to taste (this will vary a lot depending on what kind of meat you use and how seasoned it was).  
  5. Cook uncovered on HIGH for 15 more minutes.  Ladle into serving bowls and top with bacon crumbles.  Enjoy!

Notes

Ideal slow cooker size: 5-6 quart

  • Category: Soup
  • Method: Slow Cooker