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Why You'll Love This slow cooker turkey soup with sweet potatoes kale and garlic for cold days
- Easy to Make: This recipe is a breeze to prepare, with just a few simple steps and minimal hands-on time.
- Comforting and Delicious: The combination of tender turkey, sweet potatoes, and kale, all infused with the deep flavor of garlic, is the perfect comfort food for a cold day.
- Slow Cooker Convenience: The slow cooker does all the work for you, so you can come home to a delicious, hot meal with minimal fuss.
- Customizable: You can easily customize this recipe to suit your tastes, with options to add or substitute different spices, herbs, or ingredients.
- Nutritious: This recipe is packed with nutritious ingredients, including lean turkey, sweet potatoes, and kale, making it a great option for a healthy meal.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or a busy weeknight dinner.
- Freezer-Friendly: This recipe freezes beautifully, so you can make a batch and freeze it for later, perfect for a quick and easy meal.
- Perfect for a Crowd: This recipe makes a large batch of soup, perfect for a crowd or for leftovers throughout the week.
Ingredient Breakdown
The key ingredients in this recipe are the turkey breast, sweet potatoes, kale, garlic, and chicken broth. The turkey breast provides lean protein and a tender texture, while the sweet potatoes add natural sweetness and a comforting, homesy feel. The kale adds a burst of freshness and a nutritious boost, while the garlic provides a deep, rich flavor. The chicken broth ties everything together, adding moisture and flavor to the soup. When selecting these ingredients, look for fresh, high-quality options - choose sweet potatoes that are firm and free of bruises, and kale that is crisp and green. You can also customize this recipe by using different spices or herbs, such as dried thyme or rosemary, to add extra flavor.
How to Make slow cooker turkey soup with sweet potatoes kale and garlic for cold days
Add the turkey breast, sweet potatoes, kale, garlic, chicken broth, and any desired spices or herbs to the slow cooker. Stir to combine.
Cook the soup on low for 6-8 hours, or until the turkey is tender and the sweet potatoes are cooked through.
After 6 hours, remove the turkey from the slow cooker and shred it with two forks. Return the shredded turkey to the slow cooker and stir to combine.
Taste the soup and adjust the seasoning as needed. Add salt, pepper, or any other desired spices or herbs to taste.
Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Tips for Perfect Results
Choose fresh, high-quality ingredients, including fresh kale and sweet potatoes, to ensure the best flavor and texture.
Be careful not to overcook the soup, as this can result in tough, dry turkey and mushy sweet potatoes. Cook on low for 6-8 hours, or until the turkey is tender and the sweet potatoes are cooked through.
Add aromatics like onions, carrots, and celery to the slow cooker for added depth of flavor.
Try adding different spices or herbs to the soup, such as dried thyme or rosemary, to give it a unique flavor.
Choose a slow cooker that is large enough to hold all the ingredients, and that has a secure lid to prevent spills and messes.
Let the soup rest for 10-15 minutes before serving, to allow the flavors to meld together and the soup to cool slightly.
Consider freezing the soup for later, either in individual portions or in a large batch. This is a great way to have a quick and easy meal on hand.
Add some heat to the soup by incorporating spicy ingredients like diced jalapenos or red pepper flakes.
Common Mistakes to Avoid
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Overcooking the Turkey: Be careful not to overcook the turkey, as this can result in tough, dry meat. Cook on low for 6-8 hours, or until the turkey is tender and the sweet potatoes are cooked through.
Fix: Check the turkey regularly during the cooking time, and remove it from the slow cooker as soon as it is tender. Let it rest for 10-15 minutes before shredding or slicing.
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Not Using Enough Liquid: Make sure to use enough liquid in the slow cooker, as this can result in a dry, flavorless soup. Use at least 4 cups of chicken broth, and add more as needed to achieve the desired consistency.
Fix: Check the soup regularly during the cooking time, and add more chicken broth as needed to achieve the desired consistency.
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Not Seasoning to Taste: Don't forget to season the soup to taste, as this can result in a bland, unappetizing flavor. Add salt, pepper, and any other desired spices or herbs to taste.
Fix: Taste the soup regularly during the cooking time, and add salt, pepper, and any other desired spices or herbs to taste.
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Not Letting it Rest: Don't forget to let the soup rest for 10-15 minutes before serving, as this can result in a messy, unappetizing presentation. Let the soup rest, then serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Fix: Let the soup rest for 10-15 minutes before serving, then serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Variations & Substitutions
Add some heat to the soup by incorporating spicy ingredients like diced jalapenos or red pepper flakes.
Replace the turkey with additional vegetables, such as diced carrots or zucchini, for a hearty and satisfying vegetarian option.
Replace the chicken broth with a gluten-free alternative, and be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Replace any dairy products, such as cheese or cream, with a dairy-free alternative, such as soy cheese or coconut cream.
Use low-sodium chicken broth and be mindful of the amount of salt added to the soup, for a lower-sodium option.
Replace the sweet potatoes with a lower-carb alternative, such as cauliflower or zucchini, for a lower-carb option.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours, or until it is cooled to a safe temperature.
Store the soup in the refrigerator for up to 3 days, or until it is frozen. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Store the soup in the freezer for up to 2 months, or until it is thawed and reheated. Thaw the soup overnight in the refrigerator, or thaw it quickly by submerging the container in cold water. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 2 months. Thaw the soup overnight in the refrigerator, or thaw it quickly by submerging the container in cold water. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Simply add all the ingredients to the slow cooker, and cook on low for 6-8 hours, or until the turkey is tender and the sweet potatoes are cooked through.
Can I use different types of protein?
Yes! You can use different types of protein, such as chicken or beef, in place of the turkey. Simply adjust the cooking time and temperature as needed to ensure the protein is cooked through.
Can I add other ingredients to the soup?
Yes! You can add other ingredients to the soup, such as diced vegetables or beans, to suit your tastes. Simply adjust the cooking time and temperature as needed to ensure the added ingredients are cooked through.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free chicken broth and being mindful of the ingredients of any store-bought spices or seasonings. Simply check the labels to ensure they are gluten-free.
Is this recipe dairy-free?
This recipe can be made dairy-free by replacing any dairy products, such as cheese or cream, with a dairy-free alternative, such as soy cheese or coconut cream. Simply check the labels to ensure they are dairy-free.
Can I make this recipe in a pressure cooker?
Yes! This recipe can be made in a pressure cooker. Simply add all the ingredients to the pressure cooker, and cook for 30-40 minutes, or until the turkey is tender and the sweet potatoes are cooked through.
slow cooker turkey soup with sweet potatoes kale and garlic for cold days
Ingredients
- 1 pound boneless, skinless turkey breast or thighs
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh kale, stems removed and chopped
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and celery. Mince the garlic. Peel and cube the sweet potatoes. Remove the stems from the kale and chop the leaves.
- Step 2: Brown the turkey. Heat a skillet over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
- Step 3: Sauté the aromatics. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the ingredients to the slow cooker. Add the browned turkey, sautéed aromatics, sweet potatoes, kale, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 6: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and assemble the soup in the slow cooker the night before. Cook the soup in the morning and serve for dinner.
- Substitution: Swap the turkey for chicken or beef if desired. Use fresh or frozen kale, whichever is available.
- Pro tip: For an extra boost of flavor, add a splash of red wine or apple cider vinegar to the soup during the last 30 minutes of cooking.
