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Slow Cooker Turkey Rice Soup Recipe

Discover a delicious and easy way to use leftover Thanksgiving turkey with this comforting slow cooker turkey rice soup recipe.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4
Calories: 547 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Add the cooked turkey, carrots, celery, onion, stock, turkey gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper to your slow cooker.
  2. Cover and cook on low for 6 hours or high for 4 hours.
  3. Add the rice to the slow cooker one hour before serving, stir, and cover.
  4. Right before serving, stir in the cream.
  5. 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

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

% 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.