Looking for the perfect way to transform your Thanksgiving or holiday leftovers into a comforting, delicious, and incredibly easy meal? This Crockpot Turkey Rice Soup is exactly what you need. It’s a hearty, flavorful, and incredibly simple soup that makes the most of leftover turkey, turning it into a warm hug in a bowl with minimal effort. This recipe is designed to be a lifesaver when you’re looking for an effortless yet satisfying meal that utilizes every last bit of your holiday feast.
Key Ingredients for Crockpot Turkey Rice Soup
To create this delightful Crockpot Turkey Rice Soup, gather the following ingredients. Each item plays a crucial role in building the rich flavors and comforting texture of this dish.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups (64 oz) low-sodium chicken or turkey broth
- 2 cups cooked turkey, shredded or diced (from leftovers is perfect!)
- 1 cup uncooked long-grain white rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (or to taste, adjust after tasting as broth varies in sodium)
- 1/2 cup heavy cream (optional, for a creamier soup)
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Crockpot Turkey Rice Soup
This Crockpot Turkey Rice Soup is a marvel of simplicity and flavor, offering a delicious and satisfying meal with minimal fuss. Its slow-cooker preparation allows the ingredients to meld beautifully, creating a rich, savory broth and tender turkey and rice without constant supervision. It’s the perfect dish for a cozy evening, promising a warm, comforting bowl of goodness that’s both easy to make and incredibly fulfilling. With just about 15-20 minutes of active prep time and 3-4 hours in the slow cooker, you’ll have a heartwarming meal ready to enjoy!
Step-by-Step Instructions:
- Sauté Aromatics (Optional but Recommended): In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are slightly softened. Stir in the minced garlic and cook for another minute until fragrant. This step deepens the flavor of your soup significantly.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables (if using) or simply add the raw chopped onion, carrots, and celery directly to your 6-quart or larger crockpot.
- Add Turkey and Broth: Add the shredded or diced cooked turkey to the crockpot. Pour in the low-sodium chicken or turkey broth.
- Season the Soup: Stir in the dried thyme, dried rosemary, black pepper, and salt. Give everything a good stir to combine.
- Cook on Low: Cover the crockpot and cook on LOW for 3-4 hours. This allows the flavors to meld beautifully. If you’re pressed for time, you can cook on HIGH for 2-3 hours, but LOW is recommended for the best flavor development.
- Add Rice: After 3-4 hours (or 2-3 hours on HIGH), stir in the rinsed uncooked long-grain white rice.
- Continue Cooking: Re-cover the crockpot and continue cooking on LOW for another 30-60 minutes, or until the rice is tender and has absorbed some of the liquid, thickening the soup slightly. Keep an eye on it to prevent overcooking the rice.
- Creamy Finish (Optional): If desired, stir in the heavy cream during the last 15 minutes of cooking for a richer, creamier soup.
- Taste and Adjust: Taste the soup and adjust seasonings (salt, pepper, or additional herbs) as needed.
- Serve: Ladle the hot Crockpot Turkey Rice Soup into bowls. Garnish generously with fresh chopped parsley before serving.
Why You’ll Love This Crockpot Turkey Rice Soup
You’ll absolutely adore this Crockpot Turkey Rice Soup because it’s the epitome of comfort food, making the most out of every tasty morsel of your holiday turkey leftovers. The main highlight is its ability to transform simple ingredients into a deeply satisfying and nourishing meal with minimal effort, allowing you to relax while your slow cooker does all the hard work. This recipe is also a champion of cost-saving, cleverly utilizing leftover turkey that might otherwise go to waste, proving that delicious meals don’t have to break the bank. The rich, savory broth, tender turkey, and creamy rice base, elevated by a sprinkle of fresh parsley, create a flavor profile that’s both familiar and wonderfully comforting.
Beyond its incredible taste and economic benefits, this soup offers a delightful warmth that rivals any store-bought alternative, encouraging you to embrace homemade goodness. If you enjoyed the hearty flavors of our Classic Chicken Noodle Soup, you’ll find this turkey version equally, if not more, appealing! So, why wait? Give this incredible recipe a try tonight and discover your new favorite way to enjoy leftover turkey. Your family will thank you!
What to Serve Crockpot Turkey Rice Soup With
This hearty Crockpot Turkey Rice Soup is a meal in itself, but a few complementary sides can elevate the experience:
- Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of the savory broth.
- Green Salad: A light, fresh green salad with a vinaigrette dressing offers a nice contrast and balances the richness of the soup.
- Cornbread: A classic pairing with any comforting soup, cornbread adds a slight sweetness and different texture.
- Grilled Cheese Sandwich: For the ultimate comfort food pairing, a simple grilled cheese sandwich is always a hit.
- Steamed Green Beans: A quick and healthy side that adds a touch of color and freshness.
Top Tips for Perfecting Crockpot Turkey Rice Soup
- Don’t Skip the Sauté (if time allows): While optional, sautéing the onions, carrots, and celery before adding them to the crockpot caramelizes their natural sugars, adding a deeper, more complex flavor foundation to your soup.
- Rinse Your Rice: Rinsing the rice before adding it to the soup helps remove excess starch, preventing the soup from becoming too gummy or cloudy.
- Adjust Broth as Needed: As the rice cooks, it absorbs a lot of liquid. If your soup becomes too thick for your liking, don’t hesitate to add more hot chicken or turkey broth until you reach your desired consistency.
- Prevent Mushy Rice: Add the rice towards the end of the cooking process (the last 30-60 minutes) to ensure it cooks through but doesn’t become overcooked and mushy. Different types of rice cook at different rates, so monitor closely.
- Enhance Flavor with Herbs: Don’t be shy with fresh herbs! Fresh parsley at the end adds a vibrant color and a burst of fresh flavor. You can also experiment with other fresh herbs like dill or chives.
- For Extra Creaminess: If you prefer a richer, creamier soup, stir in a splash of heavy cream, half-and-half, or even a dollop of cream cheese during the last 15-20 minutes of cooking.
- Season in Layers: Start with the suggested salt and pepper, but always taste and adjust seasonings before serving. Broths vary widely in sodium content, and your personal preference matters most.
- Ingredient Substitutions:
- Vegetables: Feel free to add other quick-cooking vegetables like peas, corn, or spinach during the last 15 minutes of cooking.
- Turkey: Cooked chicken can be substituted for turkey.
- Rice: Brown rice can be used, but it will require a longer cooking time. Consider pre-cooking it slightly or adding it earlier in the crockpot process.
Storing and Reheating Tips
This Crockpot Turkey Rice Soup is fantastic for meal prepping or enjoying as leftovers, but proper storage and reheating are key to maintaining its quality.
- Refrigeration:
- Once the soup has cooled to room temperature (within 2 hours of cooking), transfer it to airtight containers.
- Store in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so the soup will likely thicken considerably.
- Freezing:
- For longer storage, freeze the soup.
- Tip for Freezing Soup with Rice: Rice can become mushy when frozen and thawed in soup. If you plan to freeze a large batch, consider cooking and adding the rice separately when reheating, or cooking the rice slightly al dente before freezing.
- Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen.
- Freeze for up to 2-3 months.
- Reheating:
- From Refrigerator: Reheat single servings in the microwave, stirring occasionally, until hot. For larger quantities, gently reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or water if the soup is too thick.
- From Freezer: Thaw frozen soup overnight in the refrigerator, then reheat as described above. Alternatively, you can reheat directly from frozen on the stovetop over low heat, stirring occasionally and adding broth or water as needed until heated through. Microwaving from frozen is also an option for individual portions, using a defrost setting first.
Final Thoughts
This Crockpot Turkey Rice Soup isn’t just a recipe; it’s a celebration of comfort, convenience, and culinary cleverness. It transforms humble leftovers into a meal that feels both special and effortless, proving that delicious, nourishing food doesn’t have to be complicated. Whether you’re looking to repurpose your holiday turkey, warm up on a chilly evening, or simply enjoy a homemade meal without the fuss, this soup delivers every time. It’s a testament to the power of slow cooking, allowing flavors to deepen and meld into a rich, aromatic experience that will have everyone asking for seconds. So grab your crockpot, embrace the ease, and prepare to savor every spoonful of this incredibly satisfying turkey rice soup.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Crockpot Turkey Rice Soup FAQs
Q: Can I use fresh turkey instead of leftover turkey?
A: Absolutely! If you don’t have leftover cooked turkey, you can cube 1-1.5 pounds of boneless, skinless turkey breast or thighs, and add it to the slow cooker with the broth and vegetables. It will cook through and become tender during the slow cooking process.
Q: What kind of rice is best for this soup?
A: Long-grain white rice (like jasmine or basmati) works best as it holds its shape well and absorbs flavors beautifully without becoming too mushy. Brown rice can be used, but it will require a longer cooking time.
Q: Can I add other vegetables to the soup?
A: Yes! This soup is very customizable. Peas, corn, spinach (added in the last 15 minutes), or even diced potatoes (added with the initial vegetables) would be delicious additions.
Q: My soup is too thick/too thin. What should I do?
A: If it’s too thick, add more chicken or turkey broth until it reaches your desired consistency. If it’s too thin, you can ladle out some of the broth, mash a small amount of rice and vegetables, and stir it back in, or let it simmer uncovered for a bit longer if your slow cooker has a “keep warm” or sauté function on high, to allow some liquid to evaporate.
Q: How can I make this soup vegetarian?
A: To make a vegetarian version, omit the turkey and use vegetable broth. You could add more vegetables, or even a can of drained and rinsed cannellini beans or chickpeas for added protein.
Q: Can I make this on the stovetop?
A: Yes, you can! Sauté the vegetables, then add broth, cooked turkey, and seasonings. Bring to a simmer, then add the rice and cook until tender, about 20-25 minutes. Simmer on low until flavors meld, about 30-45 minutes.