Slow Cooker Turkey and Rice Soup
13 Comments Nov 06, 2024
Updated May 30, 2025
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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!
My turkey and rice soup is made from scratch, and a perfect way to use up leftover turkey from the holidays. We enjoy this soup for days when I make and I think your family will enjoy it too. When we have an abundance of turkey, we also make Slow Cooker Turkey Noodle Soup and Turkey Chowder!
What You’ll Need
Turkey breast tenderloins – or swap with chicken or leftover turkey
Vegetables – sliced mushrooms, carrots, celery, and diced onion
Seasonings – garlic, dried basil, thyme, bay leaves, salt, and pepper
Broth – chicken, turkey, or vegetable broth
Rice – uncooked Minute brand brown rice or wild rice blend
A Large Slow Cooker
Cook’s Notes & Variations
Be sure to use Minute brand brown rice—regular rice won’t cook properly in the slow cooker. If using standard brown rice, cook it separately on the stovetop and stir it in at the end.
Not into turkey? Rotisserie chicken or leftover shredded chicken works great too and still makes a hearty, flavorful soup.
To make this a freezer meal, add everything except the broth and rice to a zip-top bag and freeze. When ready to cook, thaw, add the broth, and follow the recipe—stir in the rice at the end.
How to Serve:
- Ladle the soup into bowls and top with crackers and parmesan cheese, if desired.
- For a more filling meal, pair it with crusty bread or a simple side salad.
- You can also customize your bowl with a dollop of sour cream, a sprinkle of fresh parsley, or a dash of red pepper flakes.
Featured Comment
GREAT recipe. The brown rice is an inspired idea. Sooooo easy. Thanks
– RObin
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker soup recipes:
Slow Cooker Chicken Noodle Soup and Chicken Pot Pie Soup are cozy, classic favorites—one with tender noodles and the other rich and creamy with veggies.
Zuppa Toscana and Broccoli Cheese Soup are both creamy soups with add-ins like sausage, potatoes, and broccoli.
Stuffed Pepper Soup and Split Pea Soup are filling and favorites, with comforting ingredients like rice, ground beef, peas, and smoky ham.
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.