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As the leaves turn to brilliant shades of orange and gold, the arrival of autumn brings with it a comforting change in the culinary landscape. The season invites us to gather around the table with loved ones, sharing hearty meals that warm our hearts and souls. One dish that beautifully embodies this spirit is the Crockpot Autumn Harvest Turkey Soup. This recipe is a perfect way to embrace the flavors of the season while utilizing leftover turkey from Thanksgiving festivities or a convenient rotisserie chicken from your local grocery store.

Crockpot Autumn Harvest Turkey Soup

Embrace autumn with this comforting Crockpot Autumn Harvest Turkey Soup, a perfect blend of seasonal flavors that warms the heart. Ideal for using leftover turkey or rotisserie chicken, this soup combines tender turkey, vibrant veggies like carrots and butternut squash, and aromatic herbs. Follow our step-by-step guide to create a nourishing dish that can be cooked low and slow or quickly. It's wholesome, nutrient-packed, and perfect for chilly evenings shared with loved ones. Enjoy the cozy flavors of fall with every hearty bowl!
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Ingredients
  

1 lb cooked turkey, shredded (leftover or rotisserie turkey works great)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup butternut squash, peeled and cubed

1 cup sweet potatoes, peeled and diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, undrained

4 cups low-sodium chicken or turkey broth

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp ground cumin

Salt and pepper, to taste

1 tbsp olive oil

2 cups fresh spinach or kale (optional, for added greens)

Instructions
 

Prep the Ingredients: Before you start cooking, ensure all vegetables are washed, peeled, and diced as necessary. Shred the turkey if it hasn’t been done already.

    Sauté Aromatics (Optional): In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

      Load the Crockpot: Transfer the sautéed onions and garlic to the crockpot. Add the shredded turkey, diced carrots, celery, butternut squash, sweet potatoes, green beans, and canned tomatoes (with their juice).

        Add Broth and Seasonings: Pour in the low-sodium broth, then sprinkle in the thyme, rosemary, cumin, salt, and pepper. Stir everything together until well combined.

          Set the Crockpot: Cover the crockpot with its lid, set it to low heat, and allow it to cook for 6-8 hours, or set to high heat for 3-4 hours.

            Add Greens (Optional): About 30 minutes before serving, if using, stir in the fresh spinach or kale and cover to let it wilt.

              Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning with additional salt and pepper as needed.

                Serve: Ladle the soup into bowls, and if desired, serve with crusty whole-grain bread or a side salad.

                  Prep Time, Total Time, Servings: 15 min | 6-8 hours | 6 servings