Slow Cooker Turkey and Rice Soup With Leftover Turkey

Tender leftover turkey, soft rice, and slow-cooked vegetables simmer together into a cozy crockpot dinner that takes just 10 minutes of prep. I've made enough leftover turkey recipes over the years to know which ones are worth repeating, and this is the one my family asks me to make whenever we have turkey left in the fridge, without fail.

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Soup has been feeding families for centuries because it made the most of whatever was available. Early Turkish soups stretched simple broths with grains and herbs before becoming more refined during the Ottoman Empire.

Meanwhile, turkey and wild rice soup found its own place much later in Minnesota after chefs began pairing leftover turkey with the state's famous wild rice. Today, those same ideas still make perfect sense whenever I need to use leftover Thanksgiving turkey.

What I like most about this rice soup is how easily everything comes together. The broth slowly picks up the herbs, the vegetables soften without disappearing, and the rice drinks in every bit of flavor until each spoonful feels rich without being heavy.

Whenever I have extra turkey tucked away, I usually alternate between this soup and my Slow Cooker Leftover Turkey Curry, depending on whether everyone is craving something classic or something with a little spice.

Every year I tell myself I'll freeze the leftover turkey right away. Somehow I never do. Instead, it sits in the refrigerator waiting for the one recipe everyone actually hopes I'll make.

I pile plenty of black pepper into my bowl, as well as a drizzle of high-end hot sauce, while my kids insist on thick slices of buttered bread for dunking. My husband adds more cream, and a bit of shredded cheddar. Nobody complains when this shows up on the table, even after days of leftover Thanksgiving dinners.

I usually make a batch on the Saturday after a holiday. That is when the fridge is packed, and I need to clear a shelf or two. By Sunday night, the soup is gone, my fridge is back, and everyone has eaten at least twice. 

Trust me, even a small amount of cooked turkey stretches into enough soup to feed everyone with plenty left for lunch. Cooking this has now become the quiet closing chapter of every holiday meal in our house.

If I still have turkey after making a pot of soup, I usually turn the last bits into my Texas French Toast Casserole with Leftover Turkey for breakfast the next morning. Between the two recipes, very little of our holiday turkey ever goes to waste. Now let's get everything into the slow cooker.

Ingredients

The star here is leftover turkey, and my favorite version starts with leftovers from my all-butter coated turkey. Because the meat is already well seasoned and roasted until golden, the broth starts out rich instead of having to build all that flavor from scratch. Chicken broth builds the body of the soup and ties all the herbs together into one savory base.  If you're lucky enough to have turkey broth, it will make the soup taste richer. Lastly, white rice softens quickly in the broth and soaks up all that turkey flavor, giving the soup its hearty, filling texture.

See the recipe card for exact quantities.

How to Make Slow Cooker Turkey and Rice Soup?

This turkey and rice soup recipe is simple, filling, and a good way to turn cooked turkey into a full slow cooker meal.

Add the turkey and vegetables

• Give everything a quick stir so the vegetables settle around the turkey.
• If your leftover turkey is in big chunks, chop or shred it into bite-size pieces so it warms through evenly.
  • I like to use both light and dark meat because the dark meat stays especially juicy during the long cook.
  • Turkey breast works just as well, as long as you shred it into smaller pieces.

Add the broth and seasonings

• Pour in the chicken or turkey broth, then add the Worcestershire sauce, rosemary, thyme, sage, salt, pepper, and bay leaves.
• Stir gently to combine, then taste the broth before covering since leftover turkey and store-bought broth can vary in saltiness.
• If you have homemade turkey stock from your holiday turkey, use it for an even deeper flavor.
  • A splash of leftover turkey gravy is a great addition too.

Cook the soup

• Low and slow develops the richest flavor, but high works well when you're short on time.
• Try not to lift the lid too often because every peek lets heat escape.
  • If the broth looks low toward the end, stir in another cup or two before adding the rice.

Add the rice

• Brown rice or wild rice usually needs the full hour, while white rice is often ready in 30 to 40 minutes.
  • If you're using a long grain and wild rice blend, follow the package directions. The goal is tender rice, not mushy rice.
  • If you'd rather make noodle soup, stir in ditalini or egg noodles during the final stretch instead.

Finish and serve

• Ladle the soup into bowls and top with chopped parsley and a squeeze of lemon if you like.
• Serve with warm crusty bread or a simple side salad for an easy family dinner.

Storage

Store leftover soup in a sealed container in the fridge for 3 or 4 days. The rice will keep soaking up broth as it sits. Add a splash of chicken or turkey broth when you reheat it if it looks thick. Warm it on the stovetop over medium heat until heated through, stirring occasionally so nothing sticks to the bottom of the pot.

This soup freezes fairly well too, though the rice can turn softer after thawing. If you know you want to freeze part of the batch, cook the rice separately and add it to each bowl when you serve. That way the rice keeps its bite, and the soup holds its texture even after a stint in the freezer.

Recipe