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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.

Rich Turkey and Rice Soup: Easy Crock Pot Recipe

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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.
Course Dinner
Cuisine American
Diet Halal, Low Fat, Low Lactose
Keyword easy, hearty, leftovers, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 405
Author Gina Dickson

Equipment

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
    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

Notes

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.

Nutrition

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
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