Crock Pot Turkey Kale Rice Soup



It’s a brand new year and many of you asked for more healthy crock pot recipes!! Here’s one of many ,more to come!

This recipes uses left over turkey breast you probably have tucked away in your freezer. But even if not you can use chopped raw turkey breast and it will cook up nicely with all the wonderful veggies and rice. A perfectly delicious soup for a cold wintery day or night!



Use whatever kind of rice you like here. I used a rice medley I found at Trader Joe’s which had a mix of haiga medium grain, white basmati, red & quick cook wild rice. It was delish! Due to the wild rice in there my soup needed a good 8 hours to be tender. Brown rice would work wonderful here.



Top with some fresh parsley and a little grated Parmesan and enjoy!




Other crock pot recipes you might like:


Crock Pot Turkey Kale Rice Soup
Nutrition Information
  • Serves: 8
  • Serving size: 1cup
  • Calories: 245
  • Fat: 7g
  • Carbohydrates: 25g
  • Sugar: 2g
  • Sodium: 651mg
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 41mg
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon oil
  • 3 shallots
  • 1 clove garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2cups cooked chopped turkey breast
  • 4 cup low sodium chicken broth
  • 2 cups water
  • 1 cup uncooked rice
  • 4 cups chopped kale, stems removed
  • optional topping: 1/4 cup fresh chopped parsley, grated Parmesan cheese
  1. Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
  2. Add salt, pepper, basil, oregano, and thyme and cook about a minute more.
  3. Add all the ingredients to a large crock pot.
  4. Cook 6-8 hours on high until rice is tender.
  5. Top with fresh parsley and Parmesan cheese.
Weight Watchers PointsPlus: 6*




  1. says

    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 says

      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.

  2. Lynne says

    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 says

      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.

  3. Jenna says

    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. . .


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