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This easy slow cooker turkey soup with rice is a simple dinner that takes advantage of your leftover Thanksgiving turkey. It’s also a deliciously easy dinner on those cold days when you want something warm and comforting. Throw everything in the slow cooker and let this soup fill your house with an amazing aroma all day long.
This slow cooker turkey soup with rice is a great way to make use of leftover Thanksgiving turkey. It’s so easy, so good, and ensures that none of that leftover turkey goes to waste. I always double this because it’s insanely delicious and even better the next day!
You’ll love how easy it is to use leftover Thanksgiving turkey to whip up a delicious meal.
Why You’ll Love This Recipe
- This slow cooker turkey soup with rice is a great for the cooler weather!
- It’s is the best way to use up leftover Thanksgiving turkey.
- This delicious, creamy turkey and rice soup with carrots and celery is made easy in a slow cooker.
- It’s a warm, comforting and hearty soup that will make you feel cozy this fall!
- The soup is freezer friendly making it a great meal prep option.
Ingredients You’ll Need
- Cooked Turkey – No turkey? Shredded chicken works too!
- Carrots and Celery Stalks – I love carrots and celery, but if you’d like even more vegetables, you can add chopped onion and stir in frozen peas at the end.
- Rubbed Sage – fresh herbs does wonders for a soup’s flavor.
- Salt and Ground Black Pepper – some spices for added flavor.
- Turkey Broth – you can use your favorite store brand, or make it homemade.
- Long Grain White Rice – I use long grain, but any variety will do.
How To Make This Recipe
Add the turkey, carrots, and celery to the slow cooker.
Add spices and the turkey broth.
You can add the rice now, for a thicker broth; or wait if you want more of a liquid broth.
Cook on high for 4 hours or low for 6-8 hours.
**If you choose to wait on the rice, add it 20 minutes before your soup should be done.
- Try making your own stock. It adds a ton of delicious flavor!
- If you don’t have any leftover turkey from Thanksgiving, buy turkey breast tenderloins from the store. It will work too!
- This soup is great with chicken or turkey!
- Customize this soup with your favorite vegetables and herbs.
- Try using wild rice. If you do, cook up a cup of it separately and stir it into the soup close to the end of the cooking time.
- Try making this soup on the stovetop! Follow all of the above instructions, except add the ingredients to a large soup pot. Bring to a boil, stirring occasionally. Reduce to medium heat and add the lid. Simmer, stirring occasionally for about 30-45 minutes until vegetables are tender.
Storing & Freezing
Storing: Place the soup in an airtight container. It will last up to 4 days n the refrigerator.
Freezing: Cool the soup completely after cooking, then transfer to a freezer safe container or zip top bag. Store in the freezer for up to 3-6 months.
Yes, you can! If you use instant rice, add it at the last 20 minutes of cooking time.
Yes. However because brown rice cooks differently, you’ll need to add it at least 2 hours before the cooking time ends.
It does! Put everything except the chicken broth and rice into a zip top bag. Thaw before putting into slow cooker. Add broth and rice. Cook as directed.
You can! I recommend cooking the noodles on the stovetop, then stirring them into the soup at the end.
- 2 cups cooked turkey, chopped or shredded
- 4 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 64 ounces turkey broth
- 1 cup long grain white rice
- Add the turkey, carrots, and celery to the slow cooker.
- Add spices and the turkey broth.
- You can add the rice now, for a thicker broth; or wait if you want more of a liquid broth.
- Cook on high for 4 hours or low for 6-8 hours.
If you choose to wait on the rice, add it 20 minutes before your soup should be done.
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