Slow Cooker Turkey Rice Soup Recipe
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Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
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Servings
4
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Turkey Rice Soup Recipe
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Discover a delicious and easy way to use leftover Thanksgiving turkey with this comforting slow cooker turkey rice soup recipe.
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Ingredients
- 2 cups cooked turkey
- 3 carrots sliced
- 2 stalks celery sliced
- 1 onion diced
- 6 cups low sodium chicken or turkey stock
- 1 envelope turkey gravy mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- ¾ cup rice
- 1 cup heavy cream
- Parsley for Garnish optional
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Instructions
- Add the cooked turkey, carrots, celery, onion, stock, turkey gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper to your slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- Add the rice to the slow cooker one hour before serving, stir, and cover.
- Right before serving, stir in the cream.
- Garnish with parsley and serve.
Notes
- While parsley is a classic garnish for this soup, try experimenting with other fresh herbs like thyme, rosemary, or even sage.
- This soup is excellent with chicken, too.
- You can use brown rice instead of white rice, but add it at the start of the cooking time since it takes longer to cook.
- If you want to make this on the stovetop instead of in the slow cooker, you can. Simply sauté the veggies in a large pot over medium heat until softened, then add the turkey, broth, and seasonings. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Stir in the rice and cream and cook until the rice is tender.
- You can add any other veggies you like. Mushrooms, peas, or even some chopped kale or spinach would be delicious additions.
- While parsley is a classic garnish for this soup, try experimenting with other fresh herbs like thyme, rosemary, or even sage.
- This soup is excellent with chicken, too.
- You can use brown rice instead of white rice, but add it at the start of the cooking time since it takes longer to cook.
- If you want to make this on the stovetop instead of in the slow cooker, you can. Simply sauté the veggies in a large pot over medium heat until softened, then add the turkey, broth, and seasonings. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Stir in the rice and cream and cook until the rice is tender.
- You can add any other veggies you like. Mushrooms, peas, or even some chopped kale or spinach would be delicious additions.
Nutrition Information
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Calories
547kcal
(27%)
Carbohydrates
45g
(15%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
125mg
(42%)
Sodium
1223mg
(51%)
Potassium
1052mg
(30%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
8542IU
(171%)
Vitamin C
5mg
(6%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 1223mg | 51% |
| Potassium | 1052mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8542IU | 171% |
| Vitamin C | 5mg | 6% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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