This slow cooker keto turkey rice soup is a warm comforting meal on a cold day or any day!
Turkey Soup
After the holidays is the perfect time to make a keto turkey soup! If you have any left over turkey from Christmas or Thanksgiving you probably have tucked away in your freezer, thaw it now to make this comforting bowl of soup. But even if not, you can use chopped raw turkey breast and it will cook up nicely with all the wonderful veggies and miracle rice. A perfectly delicious soup for a cold wintery day or night!
Shiritayki (Miracle) Rice or Cauliflower Rice
I chose miracle rice for this recipe, but cauliflower rice would be just as tasty, although it would add more to your total carb count per serving. If you've never tried this rice before, it is a zero calorie food that is derived from the Konjac yam. The fiber that comes from the root of this plant is called glucommanon. This is a starch that is an indigestible dietary fiber and therefore they have no calories or carbohydrate.
Miracle rice doesn't have much of a flavor, but when combined in this soup it takes on the flavors of the broth and veggies and makes you feel you aren't missing anything on your keto or low carb diet. I like this brand of miracle rice.
Meal Plan Membership
If you love recipes like this for yourself and family, you will love my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren't interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you'll take advantage of it. You can have a sustainable low carb/keto lifestyle when you're well prepared and planning meals is the key! LEARN MORE TODAY!
Top with some fresh parsley and a little grated Parmesan if you like and enjoy!
Other crock pot recipes you might like:
Slow Cooker Keto Turkey Kale Soup
Slow Cooker Keto Turkey Kale Rice Soup
Ingredients
- 1 tablespoon avocado oil or olive
- ½ cup shallots chopped
- 1 clove garlic minced
- ½ cup carrots sliced
- 1 cup celery sliced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 cups turkey cooked, chopped
- 4 cup turkey broth or chicken or bone broth
- 4 cups water
- 1 cup miracle rice
- 4 cups kale stems removed, chopped or 100 grams
- optional topping: ¼ cup fresh chopped parsley grated Parmesan cheese
Instructions
- Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
- Add salt, pepper, basil, oregano, and thyme and cook about a minute more.
- Add all the ingredients, except miracle rice to a large crock pot.
- Cook 3-4 hours on high until kale is soft. Rinse miracle rice well and drain then add to pot the last 30 minutes of cooking time.
- Top with fresh parsley and Parmesan cheese.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Chris
A crunchier texture, not "a more crunchier" texture. 😉
Sally
Could I substitute the rice for quinoa? It has less carbs.
Brenda
Sure or even cauliflower rice for lower carbs.
Jenna
Hi! I just wanted to double check the cooking time. The recipe says 6-8 hours on high. Should that be on low? I usually never use the high setting, and I'd just like to be sure. . .
Brenda
You could try it on low, but I used high to make sure the rice was fully cooked.
Jessica
I cooked this on low for 8 hours and the wild rice became mush. The soup was inedible. Very disappointed.
Brenda
Really? I'm surprised, had you presoaked the rice?
Lynne
This is probably a dumb question, but are you putting the kale in the crock pot?? Or adding it at the last minute till wilted??
Brenda
Yes I added it for the entire cooking time because I wanted it totally soft. If you prefer a more crunchier texture just add it the last 30 minutes.
Heather
I have some chard in my freezer I need to use up, is it a suitable sub for kale in this recipe? 🙂
Brenda
Sure, that sounds great!
Heather
thanks, it turned out great, hubby loved it too 🙂
Jon
Another great recipe! This one was enjoyed by all the family...even our 1 year-old. I had never used Kale in anything. It was easy to work with and had a nice texture in the soup. I hear that it is full of nutrients. I skipped the shallots and used 1/3 cup of onion in place of. I've never used shallots before and figured I should probably limit myself to one new ingredient at a time. What type of flavor difference would you think the shallot would make in the end product? This one is definitely going in our recipe binder.
Brenda
My family loved this soup as well, even the picky 12 year old! I like to use shallots sometimes because they have a milder taste that my kids prefer. If they see too much onion they frown on it so the shallots still give that flavor but less of a bite.