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Slow Cooker Turkey and Rice Soup is a comforting dish that can be enjoyed any time of the year, especially during soup season. Made with turkey, hearty rice, and a medley of veggies and fresh herbs, this is a soup your family is sure to enjoy!
Pair this soup with my Slow Cooker Cornbread and then finish the meal with a helping of Slow Cooker Peach Cobbler.
Table of Contents
We love making homemade turkey and rice soup in our crockpot. This recipe features tender turkey tenderloins, though it’s also an ideal way to use leftover holiday turkey, which adds a deliciously rich flavor to every bite. Made completely from scratch, this soup captures those classic, comforting flavors that have been passed down in our family. It’s the kind of hearty, flavorful soup that brings back memories of my grandma’s kitchen, where it was a staple on chilly days.
Craving noodles instead of rice? Try my slow cooker turkey noodle soup.
Recipe Ingredients
- Turkey Breast Tenderloins: Turkey packaged like this is not more expensive than chicken breasts. You can also substitute with chicken breast. You can also substitute with chicken breast or use leftover turkey from another meal.
- Vegetables: Sliced mushrooms, carrots, celery, and white onion add the perfect combo of veggies that make this soup both hearty and healthy.
- Seasonings: Minced garlic, dried basil, dried thyme, kosher salt, freshly ground black pepper, and bay leaves provide the amazingly tasting flavor you’ll instantly notice from the first bite.
- Broth: You can use chicken broth or turkey broth. Chicken stock, homemade turkey stock, or vegetable broth works as well.
- Brown Rice: I suggest using Minute Brand brown rice (uncooked). Another option is the wild rice blend.
Step-by-Step Directions
Step One – Place everything but the rice into the slow cooker; stir. Cover and cook on LOW for 8 hours.
Step Two – After the cooking time is done discard the bay leaves. Shred the turkey with 2 forks.
Step Three – Add the dry Minute brown rice; stir, cover, and cook for 20 minutes on HIGH.
Step Four – Give the soup a good stir. Serve and enjoy.
How to Serve:
- One of the easiest ways to serve is by adding some of the steaming soup into a bowl and savor it as is.
- Pair your Turkey and Rice Soup with a crusty bread or a side salad for a more filling meal.
- Add a dollop of sour cream, a sprinkle of fresh parsley, or a dash of red pepper flakes to customize your soup.
Recipe FAQs
You may use standard brown rice, but it must be cooked separately on stove top, then stir it in the soup at the end.
Yes! Put everything except the chicken broth and rice into a ziplock bag. Place in the freezer for up to 2 months. Thaw before putting into slow cooker. Add broth and cook as directed, add the instant brown rice at the end of cooking time.
Store any remaining soup in the refrigerator in an airtight container. It’s best consumed within 3-4 days for optimal freshness.
If turkey is not your preference, feel free to substitute with rotisserie chicken or shredded leftover chicken. This comforting soup remains just as delightful with these alternatives.
More slow cooker soup recipes:
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Italian Chicken Bean Soup
- Slow Cooker Zuppa Toscana
- Slow Cooker Stuffed Pepper Soup
- Slow Cooker Broccoli Cheese Soup
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Split Pea Soup
Slow Cooker Turkey and Rice Soup
Ingredients
- 20 oz. turkey breast tenderloins, can substitute with chicken breast
- 2 cups mushrooms, sliced
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 1/2 cup white onion, diced
- 1 tsp. garlic, minced
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 bay leaves
- 47 oz. chicken or turkey broth, 32 oz. box AND 15 oz can
- 1 cup dry Minute Brand Brown Rice, uncooked
Instructions
- Place everything but the rice into the slow cooker; stir.
- Cover and cook on LOW for 8 hours.
- After the cooking time is done discard the bay leaves.
- Shred the turkey with 2 forks.
- Add the dry Minute brown rice; stir, cover, and cook for 20 minutes on HIGH.
- Serve and enjoy.
Sarah’s Notes
- Yes! Put everything except the chicken broth and rice into a ziplock bag. Place in the freezer for up to 2 months.
- Thaw before putting into slow cooker. Add broth and cook as directed, add the instant brown rice at the end of cooking time.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hello,
Is it possible to use leftover cooked turkey for this recipe? If so, how much should I use?
Thanks a bunch!
Also, may I cook this 4 hours on high instead?
I am confused as to why you say that hat if you use regular brown rice you hav to cook it on the stove. I always add mine to whatever I am cooking about 2 hours before the end of the cooking time and it always turns out perfect. I even make a brown rice pudding in my S.C. and it’s wonderful.