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Curried Turkey Soup

This colorful soup is a delight to serve the day after Thanksgiving. Best of all, it comes together in the slow cooker, allowing you some time to get a head start on your holiday shopping. —Holly Bauer, West Bend, Wisconsin
  • Total Time
    Prep: 40 min. Cook: 8 hours
  • Makes
    6 servings (2-1/2 quarts)


  • 4-1/2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium tart apple, peeled and chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup unsweetened apple juice or additional chicken broth
  • 3 cups shredded cooked turkey
  • 3 cups hot cooked rice


  • Combine the first 10 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened.
  • Add turkey; heat through. Stir in rice.
Nutrition Facts
1-2/3 cups: 314 calories, 4g fat (1g saturated fat), 57mg cholesterol, 1096mg sodium, 42g carbohydrate (11g sugars, 4g fiber), 25g protein.

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