Turkey and Rice Soup

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.

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.

Course Dinner

Cuisine American

Diet Low Lactose

Keyword budget, crock pot turkey soup, slow cooker turkey soup, turkey and rice soup

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

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 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
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

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.

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.

Nutrition