Slow Cooker Turkey and Brown Rice Soup


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Slow Cooker Turkey and Brown Rice is a nice change from chicken and noodle soup. Has plenty of herbs and veggies, it makes for a hearty dinner.

It’s definitely soup weather! This healthy and delicious Turkey and Brown Rice Soup was just what I needed this weekend. We had overbooked our weekend, and I was starting to feel sick. It was nice to have this soup for dinner and have plenty leftover for lunch the next day.

ladle of turkey soup coming from the slow cooker.

This soup has turkey breast tenderloins in it, they are about the size of boneless skinless chicken breasts. Turkey packaged like this is not more expensive than chicken breasts. I always forget about turkey when I’m planning my meals for the week.

How to make turkey and brown rice soup:

  • Start with turkey breast tenderloins.
  • OR you can use chicken breasts.
package of turkey breast tenderloins unopened.
  • Add the turkey breast tenderloins, carrots, onions, garlic, celery, mushrooms, salt, pepper, dried thyme, and bay leaves to a 6-quart or larger slow cooker.
  • Pour over chicken broth and stir.
Ingredients for turkey soup: Turkey, celery, carrots, mushrooms, garlic, bay leaves, and seasonings.

How long do I cook?

  • Place the lid on the slow cooker and cook on low for 8 hours.
  • Shred the turkey breast with two forks right in the slow cooker. Add in Minute Brand Brown Rice, cover and cook for 20 minutes longer on high.
uncooked turkey soup in the slow cooker. Mushrooms floating on top.

Can I use regular rice instead of instant rice?

  •  If you aren’t familiar with Minute rice, it is rice that cooks up faster than standard rice because it has been pre-cooked then dehydrated at the factory and works the best in slow cooker recipes.
  • Regular rice needs a higher temperature to cook properly so it does not work in the slow cooker. If you want to use standard rice in this recipe, cook it separately on the stovetop and add to the soup at the end of the cooking time.
ladle of turkey and rice soup scooping from slow cooker.

Can I freeze this recipe and make a freezer meal of it?

  • 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.

More slow cooker soup recipes to try ASAP:

overhead of slow cooker turkey and rice soup.

Slow Cooker Turkey and Rice Soup

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 8 hours 20 minutes
Total Time: 8 hours 40 minutes
Servings: 6
Whether tending to a cold or in need of comfort food, this Turkey and Rice Soup will warm you right up.


  • 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


  • 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.


Can I use standard brown rice instead of minute rice?
You may use standard brown rice, but it must be cooked separately on stove top, then stir it in the soup at the end.
Can I make a freezer meal with this recipe?
  • 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.


Calories: 203kcal | Carbohydrates: 20g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1076mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5477IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. JB says:


    Is it possible to use leftover cooked turkey for this recipe? If so, how much should I use?

    Thanks a bunch!

    1. JB says:

      Also, may I cook this 4 hours on high instead?

  2. Judy Moore says:

    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.