Slow Cooker Turkey Rice Soup (set It and Forget It)

Turn leftover turkey into a hearty, hands-off dinner with minimal prep. Cozy rice soup simmers all day and is ready when you are.

You know that moment at 5:30 p.m. when your energy is at 2% and the kids are at 110%? This soup solves it. You toss everything in before work, and it rewards you with a steaming bowl that tastes like you planned ahead—because you did. It’s budget-friendly, no-fuss, and perfect for that post-holiday turkey lurking in your fridge. Set it up once, and the slow cooker handles the rest while you handle life.

Why You’ll Love This Recipe

This is weeknight magic in a pot. You get savory turkey, tender rice, and classic veggies swimming in a rich, herby broth—without babysitting a stove. It’s the kind of comforting, stick-to-your-ribs soup that makes leftovers feel like a glow-up. And yes, it’s customizable to your pantry and your patience level.

• Hands-off cooking: Minimal prep; the slow cooker does the heavy lifting.
• Uses leftovers: Ideal for post-holiday turkey or rotisserie chicken.
• Balanced and hearty: Protein, carbs, and veggies in one cozy bowl.
• Meal prep friendly: Stores well and reheats like a champ.
• Family-approved: Mild flavors; you can spice it up if you’re feeling bold.

Ingredients

• 3 cups cooked turkey, shredded or diced (dark + white meat both work)
• 8 cups low-sodium chicken or turkey broth (or a mix with water)
• 3/4 cup long-grain white rice (rinse well), or 1 cup brown rice if you want more texture
• 1 large yellow onion, chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon dried rosemary (crushed between fingers)
• 1 tablespoon olive oil or butter (optional, for sautéing aromatics)
• 1–2 tablespoons fresh lemon juice (to brighten at the end)
• 1/4 cup chopped fresh parsley (or dill, for a twist)
• Kosher salt and freshly ground black pepper, to taste
• Optional add-ins: 1 cup sliced mushrooms, 1 cup frozen peas, 2 cups baby spinach, a pinch of red pepper flakes, or 1/2 teaspoon turmeric

The Method – Instructions

1. Prep the aromatics: Rinse rice under cool water until it runs mostly clear. If you have five extra minutes, sauté onion, carrot, celery, and garlic in the olive oil or butter until glossy and fragrant (3–5 minutes). It boosts flavor—worth it.
2. Load the slow cooker: Add broth, sautéed (or raw) veggies, bay leaves, thyme, rosemary, and turkey.
3. Choose your rice strategy: For white rice, add it during the last 60–90 minutes on LOW (or last 45–60 minutes on HIGH) to avoid mush. For brown or wild rice, add it at the start with everything else.
4. Cook it low and slow: Set to LOW for 6–8 hours or HIGH for 3–4 hours. Don’t lift the lid like it’s a TikTok reveal—each peek drops the temp.
5. Season and brighten: Fish out bay leaves. Stir in lemon juice and parsley. Taste; add salt and pepper until the flavors pop. If you added brown rice, you may need a pinch more salt.
6. Fix the texture (if needed): If the rice drank too much broth (rude), splash in 1–2 cups hot water or extra stock. If you want thicker soup, mash a few potatoes or blend 1 cup of the soup and stir it back in.
7. Serve: Ladle into bowls. Optional: finish with a drizzle of olive oil, cracked pepper, and extra herbs. Pair with crusty bread and a smug sense of accomplishment.

Preservation Guide

Fridge: Store in airtight containers for up to 4 days. Cool quickly—no one likes steamy lids and soggy rice.

Freezer: Freeze for 2–3 months. Pro tip: For best texture, freeze the soup without rice and add freshly cooked rice when reheating. Rice in frozen soup can go a bit mushy, IMO.

Reheat: Stovetop on medium until hot, adding a splash of broth or water as needed. Microwave in short bursts, stirring between rounds. Taste and re-season; soups can dull out after chilling.

Safety FYI: Chill leftovers within 2 hours, thaw frozen soup in the fridge overnight, and reheat to 165°F. Don’t play food roulette.

What’s Great About This

• Zero-fuss workflow: Prep once, enjoy all week. Your slow cooker becomes your personal chef.
• Leftover transformer: Turns turkey you’re tired of into a new, craveable meal.
• Comfort without heaviness: Cozy and filling, but still bright from herbs and lemon.
• Customizable: Switch rice types, toss in whatever veggies are chilling in your crisper, adjust spices to your vibe.
• Budget-friendly: Pantry staples, big batch, low effort—high return on taste.
• Kid-friendly base: Keep it mild, then add chili oil or hot sauce at the table for heat lovers.

Avoid These Mistakes

• Adding white rice too early: It will overcook and hog the broth. Add it near the end for perfect tender grains.
• Under-seasoning: Broth quality varies. Taste at the end and salt until the flavors wake up.
• Using only water: Broth brings body and savoriness. If you must use some water, balance with bouillon or extra aromatics.
• Skipping acid: A hit of lemon transforms the soup from flat to fantastic. Don’t forget it.
• Overstuffing the slow cooker: Leave 1–2 inches at the top so it circulates properly. Crowded pots cook unevenly.
• Constant lid lifting: Heat loss slows cooking and messes with timing. Trust the process.
• Not rinsing rice: Starch makes broth cloudy and gummy. Rinse until the water runs mostly clear.

Different Ways to Make This

• Wild rice upgrade: Swap in wild rice for nutty chew and a “lux” feel. Add it at the start; it takes longer.
• Greek-ish: Lemon + dill, a handful of spinach, and a sprinkle of feta at the table. Bright and lively.
• Creamy comfort: Stir in 1/2 cup cream or evaporated milk at the end. For dairy-free, use coconut milk.
• Curry vibe: Add curry powder or paste, turmeric, and a bit of ginger. Finish with cilantro and lime.
• Southwest spin: Cumin, smoked paprika, corn, and black beans. Top with avocado and a squeeze of lime.
• Low-carb swap: Use cauliflower rice. Stir it in for the last 20–30 minutes so it doesn’t dissolve.
• Instant Pot method: Sauté aromatics, add ingredients, cook 10 minutes at high pressure with natural release. Add white rice after pressure release and simmer on sauté 8–10 minutes.
• Chicken version: Rotisserie chicken or leftover roast chicken works perfectly if turkey took the week off.

FAQ

Can I use chicken instead of turkey?

Absolutely. Use cooked, shredded chicken—rotisserie is clutch. The method and timing stay the same, and the flavor profile still sings.

What type of rice is best?

Long-grain white rice gives you tender grains and a classic texture. Brown rice adds chew and holds up better in leftovers. Wild rice brings a nutty, hearty vibe but needs longer cooking.

Can I use frozen turkey?

Yes—thaw it first for even heating and food safety. You can thaw overnight in the fridge or quickly in sealed bags under cold running water.

How do I keep the rice from getting mushy?

Add white rice near the end of cooking, rinse it well, and avoid overcooking. Or cook rice separately and stir into bowls just before serving for perfect texture every time.

Is this recipe gluten-free?

It is, as long as your broth is certified gluten-free. Check labels—some stocks sneak in wheat-based flavorings. TBH, homemade stock is best.

How can I make the soup thicker?

Mash some of the veggies into the broth, stir in a slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), or add a splash of cream. Simmer a few minutes until it reaches your ideal body.

How do I reduce the sodium?

Use low-sodium broth, go light on salt until the end, and season with acid (lemon) and herbs to amplify flavor without extra salt. You’ll be surprised how bright it tastes.

How long should I cook it in the slow cooker?

On LOW, plan for 6–8 hours. On HIGH, 3–4 hours. Add white rice in the final hour on LOW or final 45–60 minutes on HIGH.

Can I add noodles instead of rice?

Sure—add small pasta (like orzo or ditalini) during the last 20–30 minutes on HIGH, or cook pasta separately to avoid bloated noodles in leftovers.

What size slow cooker works best?

A 6-quart cooker is ideal for this batch. If you’re using a 4-quart, reduce liquid by 1–2 cups or halve the recipe so it doesn’t overflow.

In Conclusion

This slow cooker soup delivers big comfort on a tiny time investment. You get a steaming bowl of turkey, rice, and vegetables with rich, herby broth—ready when dinner needs to happen, not when you feel like cooking. Save money, save time, and still eat like a legend. Set it up in the morning, forget it, and let your slow cooker be the kitchen MVP tonight.