Wild turkey soup


A recipe to extract all the flavor from wild turkey.


1 lb turkey (wild turkey, raw breast or white meat, diced)
3 cn broth (chicken stock, 14 oz cans, low fat, low sodium)
1 cn water (measure in one of the chicken stock cans)
2 celery (chopped)
2 carrot (medium size, diced)
1⁄4 onion (large, chopped)
8 oz corn (frozen)
8 oz broad beans (or lima beans, frozen or canned)
1⁄8 t seasoning (poultry seasoning)
2 pn pepper (ground)
1 c rice (brown rice, rinsed)
1⁄2 c cream (light cream, single cream)


  1. Combine all ingredients EXCEPT cream in to your slow cooker. Cook on high for 4 hours, or on low for 8 hours.
  2. The soup is done once the rice opens and thickens the soup. Once done, turn slow cooker to "warm" or "off", and stir in the cream. Do not bring to a boil with cream in it.


Frozen peas can replace lima beans. Adding them in the final 30 minutes of cooking.

8 servings
Preparation time
Cooking time
Total time
4 hours, 15 minutes