Slow Cooker Turkey Breast & Rice Soup

By Amanda F – Ottawa, ON
Slow Cooker Turkey Breast &  Rice Soup
  • Prep Time: 30
  • Total Time: 270
  • Servings: 6

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About this Recipe

You don't need leftover cooked turkey to make turkey soup. Boneless, skinless turkey breasts are a great way to include turkey into an everyday meal, instead of just on holidays.


500g carrots, peeled and sliced
4 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
1 Maple Leaf Prime turkey breast, skin removed
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
Black pepper to taste
6 cups chicken broth (no salt added)
1 bay leaf
1 1/3 cup (120g) instant brown rice


Layer carrots, celery, onions and garlic in the slow cooker pot. Slice turkey breast into 1 cm wide strips (about the size of a chicken finger), and layer them on top of vegetables. Add dried herbs and salt and pepper on top of turkey pieces. Pour chicken broth into pot. Add bay leaf on top. Cover and set to 4 hours on high.
Cook brown rice on stove top, according to instructions. When cooking time on slow cooker is complete, remove lid, scoop the bay leaf out, and break up the turkey slices into smaller chunks. Add the cooked rice. Stir soup, then serve.

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