Turkey and rice soup is one of my favorite ways to end a busy day. On busy weeks and especially after the holidays, I like knowing I can tuck everything into the slow cooker after breakfast and have a hearty, healthy meal ready when everyone wanders into the kitchen asking what smells so good. 

Perfect for weeknight menus and simple, stress-free holiday hosting.

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Turkey and Rice Soup

This slow cooker turkey and rice soup tastes like it simmered on the stove all afternoon, but the crockpot does most of the work while you enjoy your day. It is full of tender turkey, carrots, celery, onions, and wholesome brown rice, so it’s a healthy turkey and rice soup without sacrificing that rich, homemade flavor we all crave. The recipe is flexible, so I also share with you how to use leftover turkey bones and meat to make a fantastic soup. This turkey soup is one of my favorite recipes for serving a crowd. Want more warm, hearty soups like this? Make sure to explore more of my other easy, delicious soup recipes.

Top-down view of ingredients for a recipe, including packaged turkey drumsticks, chicken broth, carrots, onion, parsley, rice, garlic, tomato paste, oil, and seasonings in small bowls on a white surface.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Onions: Use yellow or white onions for a nice, savory base. Chopping them finely helps them melt into the broth.
  • Garlic: Fresh garlic cloves give this soup a deep flavor. Jarred minced garlic will work in a pinch if that is what you have on hand.
  • Tomato paste: This adds richness and a subtle sweetness that makes the broth taste like it cooked all day. Freeze leftover tomato paste in small spoonfuls for future soups.
  • Thyme: Fresh thyme is wonderful, but dried thyme works just fine. If you only have Italian seasoning, you can use a pinch of that instead.
  • Chicken broth: Use a good-quality low-sodium chicken or turkey broth. If you made homemade broth from a holiday turkey, this is a perfect place to use it.
  • Carrots: Fresh carrots add sweetness and color. Baby carrots can be sliced and used if that is what you keep on hand.
  • Celery: Celery brings that classic soup flavor. Use the ribs and a few leaves if you have them.
  • Bay leaves: These add a gentle herbal note in the background. Do not forget to pull them out before serving.
  • Turkey legs: Bone-in turkey legs add extra richness to the broth and keep the meat tender. You can also use bone-in turkey thighs. I suggest removing the skin from the thighs to make the soup less greasy.
  • Instant white or brown rice: Instant rice cooks quickly in the slow cooker and adds fiber and nuttiness. If you prefer white rice, you can use it and start checking for tenderness a little earlier.

How To Make Turkey and Rice Soup

Build the Flavor Base

Combine the chopped onions, minced garlic, vegetable oil, tomato paste, thyme, and a generous pinch of salt in a microwave safe bowl.

Microwave, stirring every minute or so, until the onions are softened and smell sweet, about five minutes.

Transfer this mixture into the slow cooker and stir in the broth, sliced carrots, sliced celery, and bay leaves until everything is combined.

A white mixing bowl filled with sautéed diced onions and tomato paste, with a spatula resting inside, sitting on a white surface.
A slow cooker filled with a tomato-based broth, diced celery, sliced carrots, and two bay leaves, viewed from above on a white background.

Cook the Turkey

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.

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.

Three raw turkey legs seasoned with salt and black pepper, placed on a white cutting board with a handle, on a light-colored surface.
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.

Shred Turkey and Cook Rice

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.

Discard the bay leaves. Stir the instant brown rice into the hot broth, cover, and cook on high until the rice is tender, 30 to 40 minutes, stirring once or twice.

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.

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.

A white cutting board with black handles holds two bare turkey bones and a pile of shredded cooked turkey meat on a white surface.
A slow cooker filled with soup containing shredded meat, rice, sliced carrots, and broth, sitting on a white surface.
Can I make this turkey and rice soup without a slow cooker?

Absolutely. Sauté the aromatics and tomato paste in a soup pot, simmer the broth with the vegetables and turkey until the meat is tender, then cook the rice directly in the pot. Or, start with cooked leftover turkey and simply simmer the vegetables and rice until tender, then stir in the turkey at the end to heat through.

How do I keep the rice from getting too soft in leftovers?

Cook the rice just until it is tender, not falling apart, and avoid overcooking. For several days of leftovers, cook the rice separately and add it to each bowl as you reheat, thinning the soup with a splash of broth if it becomes too thick.

How can I use leftover turkey carcass bones and meat to make this soup?

If you have leftover Thanksgiving leg bones, add them to the pot instead of raw turkey legs so they can simmer with the broth, spices, and veggies to deepen the taste. Once the soup broth and veggies are done cooking, lift them out and discard the bones. Remove the bay leaves, stir in the rice, cover, and cook until tender, about 30 to 40 minutes. Add leftover shredded turkey back to the pot, let it warm through for about 5 minutes, then finish with parsley and season with salt and pepper to taste.

Variations, Substitutions, and Recipe Tips

Dietary modifications: For a naturally healthy turkey and rice soup, use low-sodium broth, and stick with brown rice for extra fiber.

Flavor enhancements: Finish each bowl with a squeeze of lemon, extra garlic, or a pinch of red pepper flakes for a little heat. A sprinkle of fresh parsley or thyme on top makes the soup taste bright and fresh.

Add in options: Stir in frozen peas or corn near the end of cooking, or add a handful of baby spinach right before serving. Green beans or chopped leftover roasted vegetables are also delicious and make the soup more filling.

Simple substitutions: Bone-in chicken legs or thighs can replace turkey with the same timing.

Tips for recipe success: 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. Taste and adjust the salt at the end. For more simple, holiday slow-cooker recipes, check out this Sweet-Tart Slow Cooker Cranberry Sauce for Your Holiday Table and Juicy Turkey Breasts in Crock Pot with Creamy Gravy, both are great “set it and forget it” options.

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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Hospitality Challenge

Share this easy turkey and rice soup with someone outside your home. Prepare a small “extra bowl” kit with a container of soup, some slices of warm bread like 7-Up Biscuits or easy 2 Ingredient Biscuits, or Fiercracker Saltines. Tuck in a few Soft Gluten Free Peanut Butter Cookies for a sweet finish. This is perfect for someone going through a hard time that you might be aware of. It makes them feel loved without pressure. As you offer it, keep Mark 12:31 ESV“You shall love your neighbor as yourself. There is no other commandment greater than these.”

More Savory Turkey Staples for Every Season

This turkey and rice soup is perfect for slow cooker nights, easy leftovers, and feeding the people you love without stress. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

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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.
by Gina Dickson

Rich Turkey and Rice Soup: Easy Crock Pot Recipe

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
This turkey and rice soup is a cozy slow cooker meal with tender turkey thighs, hearty vegetables, and wholesome brown rice in a savory broth that tastes like it simmered all day. The recipe works with fresh turkey or leftovers. It is naturally lighter, full of flavor, and perfect with salad and warm bread for an easy family supper or casual gathering.

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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 , or ½ teaspoon dried thyme, minced
  • 3/4 teaspoon salt
  • 8 cups chicken broth
  • 3 carrots, peeled and sliced ¼ inch thick
  • 2 celery ribs, sliced ¼ inch thick
  • 2 bay leaves
  • 2 pounds bone-in turkey legs, You could also use turkey thighs, but you might want to remove the skin to make your soup less greasy.
  • 2 cups instant brown rice

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
  • 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
  • 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.
  • 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.
  • 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.
Storage and reheating
  • Room temperature: For safety, do not let your turkey and rice soup sit out longer than about two hours. Refrigerate leftovers promptly in shallow containers so they cool quickly.
  • Fridge: Store cooled soup in airtight containers in the refrigerator for up to three to four days total from when the turkey was first cooked. 
  • Freezer: Freeze cooled soup in freezer-safe containers or bags for three to four 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 gently on the stovetop over medium low heat or in the microwave until piping hot. If it has thickened, stir in a splash of broth or water to loosen it before serving.
How can I use leftover turkey carcass bones and meat to make this soup?
If you have leftover Thanksgiving leg bones, add them to the pot instead of raw turkey legs so they can simmer with the broth, spices, and veggies to deepen the taste. Once the soup broth and veggies are done cooking, lift out and discard the bones. Remove the bay leaves, stir in the rice, cover, and cook until tender, about 30 to 40 minutes. Add leftover shredded turkey back to the pot, let it warm through for about 5 minutes, then finish with parsley and season with salt and pepper to taste.

Equipment

A stainless steel Hamilton Beach slow cooker with a digital display showing 180°F, a glass lid, a meat thermometer probe inserted, and food cooking inside, including onions and meat.
Slow Cooker (6 Quart)
A box of Reynolds Kitchens Slow Cooker Liners, regular size for 3–8 quarts, featuring an image of a slow cooker with stew. The box highlights BPA-free liners, fast cleanup, and contains 6 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, comfort food
Course: dinner, Main Course, Soup
Author: Gina Dickson
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Two bowls of soup with rice, carrots, celery, and meat on a yellow cloth. The bowls have Bible verses printed on the rims: “Let everything that has breath praise the Lord” and “I have been made the righteousness of God in Christ.”.