Slow cooker miso turkey and farro soup marries a rich miso broth with lean turkey and chewy farro. This combo slow cooks together into an amazingly delicious, satisfying, and nutritious meal. You will love this hearty, healthy dish that is packed with protein, fiber, and deliciousness!
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To make this easy soup, you will need
- onion diced
- carrots diced
- celery stalks diced
- soy sauce
- miso paste
- fresh ginger minced
- fresh garlic minced
- semi-pearled farro (also called lightly pearled)
- broth I use chicken broth
- turkey tenderloin or other cut of skinless, boneless turkey breast meat
⁉️What is miso?
Miso is a fermented soybean paste that is widely used in Japanese cooking. It has a salty/earthy (umami) flavor that enhances almost anything it is added to. It is readily available in the grocery store (in the US). I usually find it in the dairy section of the refrigerated case. Some people have said they find it in the Asian section of their market.
Miso comes in different colors. The darker the color, the more intense the flavor. I usually use white miso, the most mild type.
⁉️What is farro?
Farro is an ancient grain that has recently become quite popular. It is high in fiber and protein and even contains calcium making it a healthy wheat product. It has a nutty, chewy flavor.
Note: this dish is not authentic to any culture. It is a mash-up of flavors and textures that taste great together.
Preparing Your Slow Cooker
- Lightly coat your slow cooker with a non-stick spray or oil before cooking
- Olive oil and avocado oil are both great choices for this recipe
- Use a slow cooker liner for the easiest cleanup (always an optional step)
Get Cooking
- 🌾 Place farro in a fine mesh strainer and rinse with cool water to remove dust and debris
- 🌾 To a greased slow cooker, add all ingredients other than the miso and turkey and stir to combine.
- 🌾 Add whole turkey pieces into contents of slow cooker and fully submerge in liquid.
- 🌾 Cover and cook on low for 4-6 hours or high for 2-3 hours
- 🌾 Once turkey is cooked through (when it reaches an internal temperature of 165℉), remove it from slow cooker.
- 🌾 In a separate bowl, mix the miso with a small amount of the hot broth from your slow cooker. Stir this broth/miso mixture into the broth.
- 🌾Cut or shred turkey into bite-sized pieces and stir back into the ingredients in your slow cooker
- 🌾 Serve hot and enjoy!
💜Why You Will Love This Recipe
- Simplicity: This is a true toss-and-go dish. Your slow cooker does all the heavy lifting.
- Healthy and Nutritious: This soup is loaded with protein, fiber, and vitamins.
- Deliciousness: The miso paste combined with the other ingredients in this recipe are out-of-this-world yum!
- Meal prepability: Make a large pot full of this incredible miso soup and store it in meal-sized containers to eat all week.
- Customizable: Easily adapt the recipe to your preferences by adding different vegetables or adjusting the amount of miso.
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🍽Serving suggestions
- Crusty bread, oyster crackers, and breadsticks all made great, crunchy side-kicks for this hearty soup
- A cool, crisp side salad is a perfect pairing for this wholesome meal
- Our favorite way to serve this easy recipe is in a bread bowl for extra fun and deliciousness
- Top with some freshly sliced green onions for an additional kick.
🔁Substitution ideas
- This is a great meal to make with leftover turkey! Add it cut up during the last hour or so of cooking. It is a great way to use up Thanksgiving leftovers!
- Not a turkey fan? This incredible crockpot soup can be made with beans instead. Canned white beans, cannellini beans, navy beans, and great northern beans are all perfect substitutes.
- Do you prefer chicken? Swap the turkey for 4 boneless, skinless chicken breasts. OR - if you have cooked chicken on hand, add shredded chicken to soup pot during the last hour of cooking time.
- Want more veggies? Shiitake mushrooms can be added at the start of cooking time.
- Looking for other turkey soups? Try leftover turkey soup, turkey lentil soup, or turkey sausage and tortellini soup.
- To spice this dish up, top with red pepper flakes.
Storing
Store leftovers of your slow cooker miso turkey and farro soup in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Defrost frozen leftover soup in the refrigerator overnight and gently reheat in the microwave. Be sure to stir well while reheating in case contents separate when frozen.
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😉Hints & hacks
- This is a great meal prep recipe. You can assemble all the ingredients (other than the farro) the night before and store in the refrigerator. In the morning, just pop them into your slow cooker along with the farro.
- Not a fan of cutting onions? Stay lazy like me and buy pre-chopped onions in the frozen veggie section of your market. It is very inexpensive and saves a lot of tears!
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- Rinse farro with cool water before cooking to remove any dusty residue.
- In the market for a new slow cooker? I love mine!
- Always check to ensure your slow cooker is plugged in and turned on! There is nothing more disappointing than coming home to a cold crockpot! 😏
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📖 Recipe
Slow Cooker Miso Turkey And Farro Soup
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- cutting board and knife
- meat thermometer
- fine mesh strainer
Ingredients
- 1 medium onion diced
- 2 large carrots diced
- 2 large celery stalks diced
- ½ cup soy sauce
- 4 tablespoon miso paste can add extra if you like a stronger broth
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 cups farro
- 6 cups broth I use chicken
- 2 lbs turkey tenderloin or other cut of skinless, boneless turkey breast meat
Instructions
- Using a fine mesh strainer, rinse 1 cups farro with cool water to remove any dust or residue.
- Add 1 medium onion, 2 large carrots, 2 large celery stalks, ½ cup soy sauce, 1 tablespoon ginger, 1 tablespoon garlic, rinsed farro, and 6 cups broth to a greased slow cooker
- Stir to combine
- Place 2 lbs turkey tenderloin into contents in slow cooker and push down until fully submerged
- Cover and cook on low for 4-6 hours or high for 2-3 hours
- Turkey is ready to serve when it reaches an internal temperature of 165℉
- Remove turkey and cut into bite-sized pieces.
- In a small bowl, mix together 4 tablespoon miso paste with some of the hot broth from your slow cooker. Stir this into the broth in your slow cooker
- Add turkey pieces back into your soup and enjoy!
Final Step
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Notes
- Miso is best stirred in at the end of cooking. Long simmering can dull its flavor and affect its texture.
- This dish is great served with some crusty bread and topped with sliced green onions. Please see above write up for serving and substitution ideas.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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