Leftover Turkey and Rice Soup (Slow Cooker or Stovetop)
This cozy Turkey and Rice Soup is the perfect way to turn leftover turkey into a warm and comforting homemade meal. Tender turkey, hearty vegetables, and fluffy rice simmer together in a flavorful broth that tastes better with every spoonful. Everything cooks in one pot, either in the slow cooker or on the stovetop, making it simple enough for busy weeknights and delicious enough for the whole family.
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.
Nutrition
Calories: 168kcalCarbohydrates: 24gProtein: 11gFat: 3gCholesterol: 30mgSodium: 743mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 3945IUVitamin C: 4mgCalcium: 41mgIron: 1mg
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