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Slow Cooker Turkey Soup

Updated on November 26, 2011

slow cooker turkey soup

Take time when grocery shopping to look around and see what is on sale. Be sure to make a list because a list helps keep you focused, but leave room for bargains real bargains on real food and you may save a few bucks and makes a few tasty and nutritious meals as well.

The other day we made our monthly trip to the Atlantic Superstore. We go there for out cell phone cards, salt-free club soda and sugar free possibilities, plus we look at the sale items. Friday morning, we go around eight a.m., the sales are good, but the items disappear fast.

This particular trip the sales were few but my wife spotted three frozen turkey legs on sale for about two bucks. I was going to pass but then thought about what I could do with the meat and realized this was a fair bargain.

The first step was to cook the three frozen legs. One of the best ways, as far as I am concerned, is to use the slow cooker. This way I get the cooked legs, we had decided to eat two of them cold with a salad and save the third for sandwiches the following day.

The legs were cooked in four cups of water with 2 tbsp chives, 1 tsp sea salt and 1 bay leaf. This made three cups of soup stock or broth.

The broth, once the legs were removed and the water strained soul form the basis of a turkey soup. There was some leftover ice in the fridge as well so turkey rice soup was on the menu.

Slow Cooker Turkey Soup


1- 3 cups soup stock

2- ½ green pepper diced

3- 1 carrot sliced

4- 3 garlic gloves

1- Tbsp butter

Sea salt to taste


1- Place soup stock in slow cooker set on high

2- Cook for 3 hours or until hot

3- Sauté carrots, green peppers and garlic in butter 5 minutes

4- Add sautéed mix to soup

5- Cook, 2 hours

6- If desired add pre-cooked rice,

7- Cook fro another 15 minutes then serve.

This meal goes great with a crusty roll or French bread.

By taking our time while shopping and looking around as we moved through the store, the frozen turkey legs had been dumped in a frozen vegetable bin, we were able to make a minimum of six meals for less than $3.50 worth of food.

Using the slow cooker allows us to take care of other tasks, while supper was being prepared, and today’s lunch, the turkey sandwich, plus salad is almost ready.


getting started: garlic, green pepper, carrots

Bob Ewing photo
Bob Ewing photo


Submit a Comment

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick


  • profile image


    8 years ago

    Must be delicious too!!! Really a good hub on turkey soup. Well done. Enjoy.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick

    Glad the hub helped with your shopping choices, thanks for dropping by.

  • loveofnight profile image


    8 years ago from Baltimore, Maryland

    i know what i am getting at the market tomorrow.....thx

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick


  • Hello, hello, profile image

    Hello, hello, 

    8 years ago from London, UK

    Thank you for this wonderful recipe and I certainly will have to try. I love soups.

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick

    Satisfy that craving, thanks for dropping by.

  • Cedar Cove Farm profile image

    Cedar Cove Farm 

    8 years ago from Southern Missouri

    Great advice. Now I have a craving for some turkey soup!

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick

    Yes, that is what I do. enjoy

  • Om Paramapoonya profile image

    Om Paramapoonya 

    8 years ago

    Sounds very easy. I'll try it. But can I add steamed rice to the soup after I cook it? Will that work?

  • Bob Ewing profile imageAUTHOR

    Bob Ewing 

    8 years ago from New Brunswick

    The legs were tender and easy to eat or to slice for sandwiches, thanks for dropping by.

  • Springboard profile image


    8 years ago from Wisconsin

    lol. I only laugh because I made some turkey legs once that were just nearly impossible to eat. I don't have a clue what in the world I did to them, just cooked them in the oven like I would chicken, or any other meat for that matter, and I swear I looked at my wife and said "I don't think a chainsaw would cut through these damn things."

    The slow cooker method seems like a significantly better idea, and maybe I'll just have to give it a try.


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