Turkey and rice soup is my favorite way to turn a few inexpensive turkey legs into a big pot of homemade soup that tastes like it simmered all day, because it did. The whole bone-in legs cook low and slow in the crock pot with onions, garlic, tomato paste, thyme, carrots, and celery, so the broth picks up flavor from the meat and the bones while you go on about your day. Once the turkey is fall-apart tender, you shred it, stir in instant brown rice, and let the rice cook right there in the broth. This crock pot turkey and rice soup makes six servings; it’s easy on the grocery budget, and it’s the slow cooker turkey soup I reach for on busy weeknights and for casual dinners with friends.

A bowl of soup with rice, vegetables, and shredded meat sits on a yellow cloth, with a spoon resting inside. The bowl has text around the rim and a slow cooker is in the background.
This turkey and rice soup fills every bowl with tender shredded turkey, carrots, and rice in a rich broth that simmered low and slow all day.

A Quick Look At This Recipe

  • Recipe Name: Turkey and Rice Soup
  • Serves: 6
  • Protein: 33g
  • Fat: 16g
  • Carbs: 30g
  • Main Ingredients: onions (chopped fine), garlic cloves (minced), vegetable oil, tomato paste, fresh thyme (minced, or ½ teaspoon dried thyme), salt, chicken broth (turkey broth or bone broth also work), carrots (peeled and sliced ¼ inch thick, or baby carrots cut in half)
  • Why You'll Love It: This turkey and rice soup simmers budget-friendly bone-in turkey legs with carrots, celery, and onion in the crock pot all day for a rich broth, then finishes with instant brown rice. An easy slow cooker turkey soup for weeknights or a casual dinner party.

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One year I was trying to figure out an inexpensive way to make a holiday soup for a big crowd at church, and turkey legs happened to be on sale, so I decided to give them a try. That first pot came out of the crock pot, and I was honestly so happy with how rich that broth turned out that I knew right then this one was a keeper. Now it’s one of my favorite recipes for a casual dinner party or a plain old weeknight, and I love that I can tuck everything into the slow cooker after breakfast and have supper waiting when everyone wanders into the kitchen asking what smells so good.

Main Ingredients Needed For Turkey and Rice Soup

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

Ingredients for turkey soup including turkey drumsticks, chicken broth, carrots, celery, onion, parsley, rice, tomato paste, garlic, spices, and oil, all displayed neatly on a white surface.
  • Turkey Legs: These are the whole reason this soup has so much flavor. Bone-in turkey legs are always one of the less expensive cuts at my store, and as they simmer all day, the meat and bones give the broth a depth you just don’t get from boxed broth alone. Keep an eye out around the holidays, since that’s when I found them on sale. Bone-in turkey thighs work great too. Just pull off the skin first, so your soup isn’t greasy. Wings are another cut I love cooking low and slow, and my smothered slow cooker turkey wings are a favorite at our house too.
  • Onions: Yellow or white onions give the soup its savory base. Chop them fine so they melt right into the broth.
  • Garlic: Fresh cloves are worth it here, since the garlic softens right along with the onions and flavors the whole pot. One head gives you plenty, with some left over for another night.
  • Tomato Paste: A little tomato paste adds richness and a hint of sweetness, and it’s what gives the broth that warm color. You only need a spoonful, so a small can is plenty.
  • Thyme: Fresh thyme is lovely here, but dried thyme works just fine if that’s what’s in your spice cabinet.
  • Chicken Broth: I use boxed chicken broth most of the time, and a low-sodium one lets you control the salt. If you have homemade turkey broth, use it. Boxed bone broth or homemade turkey bone broth is even better.
  • Carrots: Fresh carrots bring sweetness and color. Baby carrots cut in half work just as well and save you the peeling.
  • Celery: Celery gives the soup that classic homemade flavor. Use the ribs and toss in a few of the leaves too if you have them.
  • Bay Leaves: These add a gentle herb flavor in the background. Fish them out before you add the rice.
  • Instant Brown Rice: Instant rice cooks right in the hot broth at the end, so there’s no extra pot to wash. Instant white rice and instant jasmine rice both work great too. Don’t use regular rice here, though. It takes too long to cook, and by the time it’s done, it breaks down and gets too soft.
  • Fresh Parsley: A sprinkle on top is optional, but it makes each bowl look fresh and pretty.

How To Make Turkey and Rice Soup

There are just three stages here, and most of the time the crock pot is doing the work for you.

A white mixing bowl filled with sautéed diced onions and tomato paste, with a spatula resting inside, sitting on a white surface.
Combine the chopped onions, minced garlic, vegetable oil, tomato paste, thyme, and the salt in a microwave-safe bowl. Microwave, stirring every minute or so, until the onions are softened and smell sweet, about 5 minutes.
A slow cooker filled with a tomato-based broth, diced celery, sliced carrots, and two bay leaves, viewed from above on a white background.
Transfer this mixture into the slow cooker and stir in the broth, sliced carrots, sliced celery, and bay leaves until everything is combined.
Three raw turkey legs seasoned with salt and black pepper, placed on a white cutting board with a handle, on a light-colored surface.
Pat the turkey legs dry, season all over with salt and pepper, and nestle them down into the broth and vegetables in the slow cooker.
A slow cooker filled with broth, celery, carrots, a bay leaf, spices, and a raw piece of chicken, viewed from above on a white background.
Cover and cook on low until the turkey is very tender and starting to fall from the bone. This will take about 6 to 7 hours, depending on your slow cooker.
A white cutting board with black handles holds two bare turkey bones and a pile of shredded cooked turkey meat on a white surface.
Lift the turkey legs out onto a cutting board and let them cool briefly. Remove and discard the bones, then shred or chop the meat into bite-sized pieces.
A slow cooker filled with soup containing shredded meat, rice, sliced carrots, and broth, sitting on a white surface.
Discard the bay leaves. Stir the instant brown rice into the hot broth, cover, and cook on high until the rice is tender, 25 to 30 minutes, stirring once or twice. Don’t let it go longer than that, because the rice keeps swelling and turns mushy. Stir the shredded turkey back into the slow cooker and let the soup sit for about 5 minutes to warm through. Taste and add more salt and pepper if needed.

Tip: As you shred, feel through the meat for any little bits of bone. Even turkey legs have small pieces that can break off, and you don’t want those ending up in anyone’s bowl.

Pro Tip: If the soup has thickened more than you like after the rice cooks, simply stir in a little extra warm broth or water until it reaches the texture you enjoy.

Easy Add-Ins for Slow Cooker Turkey Soup

A couple of simple add-ins stretch this pot even further, which comes in handy when you’re feeding more people than you planned.

  • Peas, corn, or green beans: I like to stir in frozen peas, corn, or green beans right along with the broth and the turkey legs. Canned ones are already cooked, so they don’t have as much flavor, and they get too soft.
  • Red pepper flakes: when it’s mostly adults at the table, I add a pinch for a little heat.

If you’re feeding a crowd, this soup doubles easily. You’ll just need a larger slow cooker, like an 8-quart. Tap the 2x button on the recipe card below, and it will change all the ingredient measurements for you, so you can print it out before you head to the store. When we have leftover Thanksgiving turkey, I usually turn it into my creamy turkey rice casserole on Black Friday, and my crock pot chicken and dumplings is another easy slow cooker supper for a cold night.

Making Crock Pot Turkey Soup Ahead

This crock pot turkey soup is a great one to get done the day before company comes. Make it all the way through shredding the turkey and stirring it back into the broth, but leave out the rice, then cool it and refrigerate it in an airtight container. The next day, bring the soup to a simmer on the stovetop, pour it into your crock pot set on high, and stir in the rice about 25 to 30 minutes before you want to eat. Warming it on the stove first matters, since a slow cooker heats cold soup too slowly to be safe. If you’re planning on several days of leftovers, cook the rice separately and add it to each bowl as you serve, so it doesn’t soak up all the broth and go soft.

Kitchen Essentials I Use in This Recipe

These are the slow cooker tools I use every time I make this soup.

My Favorite Slow Cooker Tools

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Two bowls of soup with rice, carrots, celery, and shredded meat on a yellow cloth. One bowl’s rim says, "Let everything that has breath praise the Lord!" The other says, "I have been made the righteousness of God in Christ.
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Questions When Making Turkey and Rice Soup

What Is the Secret Ingredient in Turkey Soup?

The secret in this turkey and rice soup is the bone-in turkey legs. Simmering them whole for 6 to 7 hours pulls flavor out of the meat and bones and right into the broth, so it tastes like homemade stock. If you want it even richer, swap in boxed bone broth or homemade turkey bone broth for the chicken broth.

Do You Cook the Rice Before Putting It in the Soup?

No, the instant rice goes into the soup uncooked. Once the turkey comes out to be shredded, stir the rice into the hot broth, cover, and cook on high for 25 to 30 minutes, just until tender. Any longer and it keeps swelling and turns mushy.

A bowl of soup with rice, carrots, celery, and meat on a white plate with the words “Let everything that has breath praise the Lord!” printed on the rim, next to two spoons on a yellow cloth.
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Gina Dickson

Turkey and Rice Soup

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
This turkey and rice soup simmers budget-friendly bone-in turkey legs with carrots, celery, and onion in the crock pot all day for a rich broth, then finishes with instant brown rice. An easy slow cooker turkey soup for weeknights or a casual dinner party.
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Ingredients
 

  • 2 onions, chopped fine
  • 4 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme, minced, or ½ teaspoon dried thyme
  • 3/4 teaspoon salt
  • 8 cups chicken broth, turkey broth or bone broth also work
  • 3 carrots, peeled and sliced ¼ inch thick, or baby carrots cut in half
  • 2 celery ribs, sliced ¼ inch thick
  • 2 bay leaves
  • 2 pounds bone-in turkey legs, bone-in turkey thighs also work; remove the skin so the soup isn't greasy
  • 2 cups instant brown rice, instant white or jasmine rice also work

To Serve

  • 2 tablespoons fresh parsley, minced (optional)
  • Salt and pepper, to taste

Instructions
 

Start the Base

  • Combine onions, garlic, oil, tomato paste, thyme, and ¾ teaspoon salt in a microwave-safe bowl.
    2 onions, 4 garlic cloves, 1 tablespoon vegetable oil, 1 tablespoon tomato paste, 2 teaspoons fresh thyme, 3/4 teaspoon salt
    A white mixing bowl filled with sautéed diced onions and tomato paste, with a spatula resting inside, sitting on a white surface.
  • Microwave, stirring occasionally, until onions are softened, about 5 minutes.
  • Transfer mixture to the slow cooker. Stir in broth, carrots, celery, and bay leaves.
    8 cups chicken broth, 3 carrots, 2 celery ribs, 2 bay leaves

Cook the Turkey

  • Season turkey legs with salt and pepper and place in the slow cooker.
    Salt and pepper, 2 pounds bone-in turkey legs
    A white slow cooker filled with broth, chopped celery, carrot slices, a bay leaf, and a piece of seasoned raw meat, viewed from above on a white background.
  • Cover and cook on low until turkey is tender, 6 to 7 hours.

Finish the Soup

  • Transfer turkey legs to a cutting board, let cool slightly, then shred into bite-size pieces; discard bones.
    A white cutting board with black handles holds two bare turkey bones and a pile of shredded cooked turkey meat on a white surface.
  • Discard bay leaves. Stir rice into the soup, cover, and cook on high until tender, 25 to 30 minutes. Be careful not to overcook the rice.
    2 cups instant brown rice
  • Stir in shredded turkey and let sit until heated through, about 5 minutes.
    A slow cooker filled with soup containing shredded meat, rice, sliced carrots, and broth, sitting on a white surface.
  • Stir in chopped parsley and season with salt and pepper to taste.
    2 tablespoons fresh parsley, Salt and pepper

Gina’s Notes and Tips

Rice Tip: Add the rice near the end of the cook time so it gets tender, but do not overcook it or it will get too soft. If you plan for several days of leftovers, cook the rice separately and add it to each bowl when serving.
Add-Ins: Frozen peas, corn, or green beans can go in with the broth and turkey legs. For a little heat, add a pinch of red pepper flakes.
To Double: Use an 8-quart slow cooker and tap the 2x button to adjust the ingredient amounts.
Make Ahead: Make the soup the day before by stirring the shredded turkey back in, leaving out the rice, then cool and refrigerate. To serve, bring the soup to a simmer on the stovetop, transfer it to the slow cooker on high, stir in the rice, and cook 25 to 30 minutes until tender.
Storage:
  • Room temperature: do not leave the soup out longer than 2 hours. Refrigerate leftovers promptly in shallow containers so they cool quickly.
  • Fridge: store in airtight containers for 3 to 4 days.
  • Freezer: freeze for 2 to 3 months. For the best texture, freeze the soup without the rice. If you freeze it with rice, expect a thicker soup and plan to add extra broth when reheating.
  • Reheat: reheat on the stovetop over medium-low heat or in the microwave until piping hot. Stir in a splash of broth or water if it has thickened.

Equipment

Slow Cooker (6 Quart with Temp Probe)
Slow Cooker (6 Quart with Temp Probe)
Slow Cooker Liners
Slow Cooker Liners
Serving: 1g, Calories: 405kcal, Carbohydrates: 30g, Protein: 33g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 100mg, Sodium: 1870mg, Potassium: 582mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5295IU, Vitamin C: 6mg, Calcium: 52mg, Iron: 5mg
Cuisine: American
Course: Dinner
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Showing Hospitality with a Pot of Turkey Soup

A Stone Soup Supper is a fun way to turn one pot of this turkey and rice soup into a whole evening with friends, since you make the soup and everyone else brings one small thing to go with it, like a basket of 7-Up biscuits, a bagged salad, or a pan of brownies for dessert. It comes from the old folk tale where a whole village ends up sharing a meal because each neighbor added a little something to the pot, and it’s a sweet picture of how a supper grows when everybody has a part in it. Set the crock pot out on the counter on warm, with a ladle, a stack of bowls, and some crackers and red pepper flakes nearby, and let folks serve themselves whenever they’re ready. Proverbs says better is a dinner of herbs where love is than a fattened ox and hatred with it, and honestly, a pot of budget-friendly turkey legs and rice feels like a pretty good dinner of herbs to me. When everybody brings a piece, nobody has to carry the whole meal, and your friends walk out the door feeling like it was their supper too.