Leftover Turkey and Rice Soup (Slow Cooker or Stovetop)
Warm, comforting Turkey and Rice Soup made with leftover turkey, vegetables, and simple pantry staples. Easy slow cooker or stovetop instructions. Includes tips, variations, storage ideas, and how to keep the rice from getting mushy.
The Best Turkey and Rice Soup for Busy Families
The days after Thanksgiving always feel like a blur of holiday decorations, reheating leftovers, and squeezing in real meals somewhere in between. This Turkey and Rice Soup is a great way to use leftover Thanksgiving turkey, and it’s my go-to way to clear out the fridge without feeling like we are eating the same plate for the third day in a row.
Everything simmers away in the slow cooker so the broth gets rich, the veggies soften perfectly, and the rice cooks right in the soup. It is warm, filling, and the kind of simple comfort food my family loves during cooler months.
Why You Will Love This Turkey and Rice Soup
Leftover turkey loves a makeover, and this soup does it beautifully. Here are some quick reasons it works so well.
Ingredients for Slow Cooker Turkey Rice Soup
Base Ingredients
3 to 4 cups leftover or cooked turkey, shredded or chopped
4 ribs celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
6 to 8 cups chicken broth or chicken stock
½ tablespoon Worcestershire sauce
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon sage
Salt and black pepper
2 bay leaves
Rice Options
1 cup uncooked white rice
Can substitute brown rice or wild rice
Instant rice should only be added at the very end
Optional Flavor Boosts
A splash of lemon juice
Fresh parsley
Heavy cream for a creamy version
Mushrooms, spinach, corn, zucchini, or bell peppers
A spoon of Better Than Bouillon for deeper flavor
How to Make Turkey and Rice Soup
Slow Cooker Method
Add turkey, celery, carrots, onions, and garlic to the slow cooker.
Pour in the broth and add Worcestershire sauce, herbs, salt, pepper, and bay leaves.
Cover and cook on low for 5 to 7 hours or high for 3 to 4 hours.
During the last hour, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
Remove bay leaves and top with chopped parsley before serving.
Stovetop Method
Add a little olive oil to a large pot or Dutch oven and sauté the onions, carrots, celery, and garlic until softened.
Add turkey, broth, Worcestershire sauce, herbs, and bay leaves.
Bring to a boil over medium-high heat, then reduce to a gentle simmer for 25 to 30 minutes.
Stir in the rice and simmer until the rice is fully cooked.
Taste and adjust seasonings. Remove bay leaves before serving.
When to Add the Rice
Rice absorbs broth. If you add it too early, it can disappear into the soup. Add it during the last hour in the slow cooker or during the final simmer on the stovetop.
Customize Your Turkey and Rice Soup
- Veggie Add Ins
Try mushrooms, zucchini, spinach, corn, or bell peppers. They mix in easily and stretch the meal a little further. - Make It Creamy
Stir in ½ to 1 cup heavy cream at the end.
- Swap the Grain
Not feeling rice today? Use:- Orzo
- Farfalle
- Egg noodles
- Ditalini
- Barley
- Farro
- Using Leftover vs Raw Turkey or Chicken
Leftover turkey works great because it is already cooked. If you want to use raw turkey tenderloin or chicken breasts, cook the soup for an additional 1 to 2 hours and shred the meat before serving.
What Types of Rice Work Best
- White Rice – Fastest cooking. Great for quick meals.
- Brown Rice – Takes longer and may need an extra hour in the slow cooker.
- Wild Rice – Chewy, hearty, and holds up best for leftovers.
- Instant Rice – Stir in during the last few minutes only.
How to Fix Common Turkey and Rice Soup Problems
- Soup Too Thick: Add more broth or water.
- Soup Too Thin: Simmer uncovered or use a cornstarch slurry.
- Rice Soaked Up All the Broth: This is normal, especially the next day. Add extra broth when reheating.
- Flavor Too Mild: Try more herbs, a splash of lemon juice, extra Worcestershire sauce, or a spoon of Better Than Bouillon.
Tips for the Best Turkey and Rice Soup
- Use a mix of dark meat and white meat: More flavor and richer texture.
- Add rice at the right time: Late in the cooking time is key.
- Do not skip the Worcestershire sauce: It adds savory depth.
- Add fresh herbs at the end: Parsley and thyme brighten the whole pot.
Storage, Freezing, and Reheating Leftover Soup
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezing: Rice does not freeze very well in soup. For the best results, freeze the soup without the rice and add fresh rice when reheating.
- Reheating: Warm gently on the stovetop. Add extra broth because rice will continue to absorb liquid.
What to Serve With Turkey and Rice Soup
Warm rolls
Garlic bread
A simple green salad
More Cozy Soup Recipes You Will Love
- Slow Cooker Chicken Corn Chowder
- Marry Me Chicken Soup
- Crockpot Chicken and Noodles
- Shepherd’s Pie Soup
FAQs about Leftover Turkey and Rice Soup
Leftover Turkey and Rice Soup
This Turkey and Rice Soup is such a wonderful way to turn tender turkey and leftover turkey meat into something warm, comforting, and completely new after a big Thanksgiving feast. The flavorful broth, soft vegetables, and perfectly cooked rice come together to make a savory soup the whole family loves, and it is a delicious way to break up the usual rotation of turkey sandwiches. Whether you serve it right away or save it for the next time you need an easy homemade soup, this recipe is always a great option for busy nights when you just want something simple and satisfying.
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Leftover Turkey and Rice Soup (Slow Cooker or Stovetop)
Equipment
Ingredients
- 3-4 cups leftover cooked turkey chopped or shredded
- 4 ribs celery chopped
- 3 medium carrots chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 8 cups chicken broth or chicken stock
- ½ tbsp Worcestershire sauce
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp dried sage
- salt and black pepper to taste
- 2 bay leaves
- 1 cup white rice, uncooked brown or wild rice can also be used
Instructions
Slow Cooker Instructions
- Add turkey, celery, carrots, onions, and garlic to the slow cooker.
- Pour in the broth and add Worcestershire sauce, herbs, salt, pepper, and bay leaves.
- Cover and cook on low for 5 to 7 hours or high for 3 to 4 hours.
- During the last hour, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
- Remove bay leaves and top with chopped parsley before serving.
Stovetop Instructions
- Add a little olive oil to a large pot or Dutch oven and sauté the onions, carrots, celery, and garlic until softened.
- Add turkey, broth, Worcestershire sauce, herbs, and bay leaves.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer for 25 to 30 minutes.
- Stir in the rice and simmer until the rice is fully cooked.
- Taste and adjust seasonings. Remove bay leaves before serving.
Notes
Customize Your Turkey and Rice Soup
- Veggie Add Ins
Try mushrooms, zucchini, spinach, corn, or bell peppers. They mix in easily and stretch the meal a little further. - Make It CreamyStir in ½ to 1 cup heavy cream at the end.
- Swap the Grain Use:
- Orzo
- Farfalle
- Egg noodles
- Ditalini
- Barley
- Farro
- Using Leftover vs Raw Turkey or Chicken
Leftover turkey works great because it is already cooked. If you want to use raw turkey tenderloin or chicken breasts, cook the soup for an additional 1 to 2 hours and shred the meat before serving.
LOVED this recipe. I did things a little different because of what I had in my kitchen, but turned out Great! 😃