Healthy Freelancer’s Recipe: Turkey Soup for the Crock-Pot

Photograph by Shannon L. Buck copyright 2015With the colder weather, we tend to cook more time consuming and heartier meals. Using a crock-pot allows us to cook all day without standing over the stove and basting meat every hour or so. Simply throw the ingredients into the crock, cover, and slow cook all day. And you can make healthy meals in them that are simply delicious.

Turkey Soup in the Crock-Pot

29 ounces of turkey broth

1 pound leftover turkey, shredded

2 carrots, diced

2 medium potatoes, diced

1 large sweet potato, diced

1 cup frozen peas

1 tablespoon dried parsley, crushed



water (optional)

  • Pour the turkey broth into the crock, and add the turkey, carrots, potatoes, and sweet potato.
  • If there is not enough liquid, add water to cover the ingredients in the crock.
  • Cover and cook on low 6 to 7 hours, or high 3 to 4 hours.
  • Thirty minutes before you are ready to serve the soup, uncover the crock and add the frozen peas parsley, salt, and pepper.
  • Place the cover back on the crock and finish cooking.

You can use any vegetables and herbs you like, so experiment each time you make this.

Other soup recipes you may enjoy:

Making Soup with the Bestest: Missy’s Vegetable Soup

Harvest Soup

Feel free to share your favorite fruit water recipes in the comments, or email me at

Enjoy the recipes!

Shannon L. Buck


About Shannon L. Buck

Hello. My name is Shannon, and I'm a single mother of two young adult daughters, and Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn. Writing is my life, second only to my daughters. I enjoy writing nonfiction, as well as fiction in a number of genres. At some point, I would like to travel. It would be a true writing adventure.