Slow Cooker Turkey Soup with Spinach and Lemon – FBD
Slow Cooker Turkey Soup with Spinach and Lemon is a delicious variation on traditional turkey soup that uses leftover turkey. This recipe includes the rice-shaped pasta called orzo, but you can substitute cauliflower rice for a lower-carb option.
To try this recipe later, click here to PIN Slow Cooker Turkey Soup.
This Slow Cooker Turkey Soup with Spinach and Lemon is a flavorful soup that simmers stock, vegetables, and dried herbs in a slow cooker before adding orzo (or cauliflower rice), diced cooked turkey (or chicken), and spinach towards the end of the cooking time for a fresh take on traditional slow cooker turkey soups.
Ingredients needed for this recipe:
- 8 cups homemade turkey stock
- 1 tsp. poultry seasoning
- 1/2 tsp. dried thyme
For a low-carb version of this soup, use fewer carrots and replace the orzo with frozen cauliflower rice.
Other greens like kale, Swiss chard, or collard greens can be used in place of spinach in this slow cooker turkey soup.
For more low-carb turkey soup ideas, check out the Low-Carb and Keto Turkey Soup Recipes.
To make Slow Cooker Turkey Soup with Spinach and Lemon, follow these steps:
1. Prepare diced celery and onion, carrots, and homemade turkey stock in the slow cooker with poultry seasoning, dried thyme, and black pepper.
2. Add Penzeys Turkey Soup Base for extra flavor if desired.
3. After simmering, add orzo or cauliflower rice, diced turkey, and let cook until soft.
4. Add spinach, cook until wilted, then stir in lemon juice before serving.
![Square image for Slow Cooker Turkey Soup with Spinach and Lemon shown in bowl with plate and spoon.]()
For more soups with leftover turkey, check out the recipe options available.
This lemony turkey soup recipe is perfect for Weekend Food Prep, making it a great option for preparing meals ahead of time. Rewrite the Ingredients section:
- fresh-ground black pepper to taste
- 1 tablespoon of Turkey Soup Base (optional, see notes)
- 1 1/2 cups of chopped onion (small pieces)
- 1 1/2 cups of chopped celery (small pieces)
- 1 1/2 cups of chopped carrots (preferably organic, no need to peel)
- 1/2 cup of whole wheat orzo (see notes)
- 4 cups of diced cooked turkey or chicken (slightly larger pieces than the vegetables)
- 3 large handfuls of spinach leaves
- 2 tablespoons of fresh-squeezed lemon juice (see notes) Please rewrite the following sentence.
To try this recipe later, click here to PIN Slow Cooker Turkey Soup.
This Slow Cooker Turkey Soup with Spinach and Lemon is a flavorful soup that simmers stock, vegetables, and dried herbs in a slow cooker before adding orzo (or cauliflower rice), diced cooked turkey (or chicken), and spinach towards the end of the cooking time for a fresh take on traditional slow cooker turkey soups.
Ingredients needed for this recipe:
- 8 cups homemade turkey stock
- 1 tsp. poultry seasoning
- 1/2 tsp. dried thyme
For a low-carb version of this soup, use fewer carrots and replace the orzo with frozen cauliflower rice.
Other greens like kale, Swiss chard, or collard greens can be used in place of spinach in this slow cooker turkey soup.
For more low-carb turkey soup ideas, check out the Low-Carb and Keto Turkey Soup Recipes.
To make Slow Cooker Turkey Soup with Spinach and Lemon, follow these steps:
1. Prepare diced celery and onion, carrots, and homemade turkey stock in the slow cooker with poultry seasoning, dried thyme, and black pepper.
2. Add Penzeys Turkey Soup Base for extra flavor if desired.
3. After simmering, add orzo or cauliflower rice, diced turkey, and let cook until soft.
4. Add spinach, cook until wilted, then stir in lemon juice before serving.
For more soups with leftover turkey, check out the recipe options available.
This lemony turkey soup recipe is perfect for Weekend Food Prep, making it a great option for preparing meals ahead of time. Rewrite the Ingredients section:
- fresh-ground black pepper to taste
- 1 tablespoon of Turkey Soup Base (optional, see notes)
- 1 1/2 cups of chopped onion (small pieces)
- 1 1/2 cups of chopped celery (small pieces)
- 1 1/2 cups of chopped carrots (preferably organic, no need to peel)
- 1/2 cup of whole wheat orzo (see notes)
- 4 cups of diced cooked turkey or chicken (slightly larger pieces than the vegetables)
- 3 large handfuls of spinach leaves
- 2 tablespoons of fresh-squeezed lemon juice (see notes) Please rewrite the following sentence.
