Slow Cooker Turkey and Rice Soup is the ultimate comfort food for those chilly post-holiday evenings when you’re staring at a mountain of leftover turkey and wondering what on earth to do with it. This cozy bowl brings together tender turkey, earthy wild rice, and creamy broth for a heartwarming meal that practically cooks itself. It’s the kind of soup that fills your kitchen with the most comforting aroma and gives you that “I totally have my life together” feeling—without actually having to do much work. Whether you’re winding down after Thanksgiving or just craving a hearty homemade meal, this Slow Cooker Turkey and Rice Soup will be your go-to comfort fix.
Table of Contents
What is Slow Cooker Turkey and Rice Soup?
This soup is a creamy, slow-cooked hug in a bowl. It combines shredded cooked turkey (hello, leftovers!) with carrots, celery, onion, wild rice, and savory seasonings simmered in a rich broth. The slow cooker does all the heavy lifting, blending flavors beautifully over hours, while the rice soaks up that luscious broth. A touch of cream at the end brings it all together—smooth, hearty, and deliciously satisfying. It’s perfect for busy nights, lazy Sundays, or anytime you want a no-fuss meal that tastes like you’ve spent hours hovering over the stove.
Reasons to Try Slow Cooker Turkey and Rice Soup
First off, it’s ridiculously easy. Just toss everything in the slow cooker and forget about it. This recipe is also budget-friendly—especially if you’re repurposing leftover turkey from Thanksgiving or Christmas. Second, it’s comforting and filling without being overly heavy. You get that creamy texture, the wholesome goodness of vegetables, and the deep flavor of turkey broth all in one spoonful. And finally, it’s versatile! You can easily swap in chicken, change up the veggies, or go lighter on the cream. Bonus: it makes your house smell like grandma’s kitchen in the best possible way.
Ingredients Needed to Make Slow Cooker Turkey and Rice Soup
- 2–3 cups cooked turkey
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, diced
- 6 cups low sodium chicken or turkey stock
- 1 envelope turkey gravy mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 (4.3-ounce) box long grain and wild rice (discard seasoning packet)
- 1 cup heavy cream
- Parsley for garnish (optional)
Instructions to Make Slow Cooker Turkey and Rice Soup
Cooking this Slow Cooker Turkey and Rice Soup couldn’t be simpler—but to make sure your soup turns out absolutely perfect every time, here’s a detailed step-by-step guide that walks you through every part of the process. Whether you’re a slow cooker newbie or a seasoned pro, this easy process guarantees rich flavor, tender veggies, and creamy, comforting results.
Step 1: Gather and Prep Your Ingredients
Before you even turn on your slow cooker, take a few minutes to get organized. Chop your carrots, dice the onion, and slice the celery. Using fresh vegetables here makes a big difference in both texture and flavor—don’t rush this step. Shred your leftover turkey into bite-sized pieces (you can also use chicken if that’s what’s in your fridge).
If you love prepping ahead, check out my Chicken Vegetable Soup for some great tips on prepping veggies that hold their flavor during long cooking times.
Once everything’s ready, measure out your stock, gravy mix, and seasonings. Having everything within reach keeps this step-by-step process smooth and stress-free.
Step 2: Load Up Your Slow Cooker
Now for the fun part—assembling your soup! Add the cooked turkey, carrots, celery, onion, and seasonings directly into your slow cooker. Pour in the chicken or turkey stock and sprinkle in the turkey gravy mix. Give everything a good stir to combine all those rich, savory flavors.
If you’re new to slow cooking or wondering about ingredient swaps, you might enjoy my Slow Cooker Chicken and Rice Soup, which uses a similar base but with a lighter twist.
This step-by-step method helps the flavors mingle beautifully as the soup cooks low and slow.
Step 3: Set It and Forget It
Here’s where your slow cooker earns its keep! Cover and cook your soup on LOW for 6 hours or HIGH for 4 hours. This long, gentle simmer is what transforms simple ingredients into something magical. The turkey softens even more, the vegetables become tender, and the broth takes on a deliciously rich, homey flavor.
During this step-by-step cooking phase, resist the urge to open the lid too often—each peek lets heat escape and adds extra cooking time. Instead, take this opportunity to relax, tidy up, or browse other comforting recipes like my Hearty Italian White Bean Soup.
Step 4: Add the Rice at the Perfect Time
About an hour before your cooking time is up, stir in the wild rice. This step-by-step tip is crucial because adding the rice too early can make it mushy. By stirring it in during the last hour, it absorbs just enough broth to become fluffy while still maintaining a bit of chew.
Discard the seasoning packet that comes with the rice—your soup already has plenty of flavor! For more tips on working with grains and timing, check out my Lemon Chicken Rice Soup.
Step 5: Stir in the Cream for a Luxurious Finish
Once the rice is tender and your kitchen smells amazing, stir in the heavy cream. This step-by-step moment brings the whole dish together, creating that dreamy, creamy texture that makes every spoonful feel indulgent.
If you’re looking for a lighter variation, swap the heavy cream for half-and-half or even coconut milk. I share more dairy-free ideas in my Anti-Inflammatory Golden Detox Soup.
Step 6: Garnish and Serve Like a Pro
Now that your Slow Cooker Turkey and Rice Soup is complete, ladle it into bowls and sprinkle with fresh parsley. That little pop of green adds color and freshness to each serving.
Pair your soup with warm bread or a grilled sandwich for the ultimate comfort meal. For cozy pairing inspiration, check out my Tomato Spinach Grilled Cheese Bread Bowl.
Step 7: Store and Reheat the Right Way
Follow this final step-by-step guide for saving leftovers:
- Let the soup cool to room temperature.
- Store in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stovetop, adding a splash of broth if it thickens.
Want to make a big batch and freeze it? Simply skip adding the cream until after reheating. For more freezer-friendly comfort recipes, check out my Slow Cooker Thai Curried Chicken Soup.
Final Step: Enjoy the Comfort You Created
And that’s it! This step-by-step recipe brings together simplicity, warmth, and homemade comfort in one bowl. From prepping the veggies to that first creamy bite, every step adds up to something truly special—proof that a slow cooker can create a little bit of kitchen magic.
For more cozy soups made for busy days, don’t miss my Slow Cooker Chicken Pot Pie Soup or my crowd-favorite Healthy Turkey Chili Recipe.
What to Serve with Slow Cooker Turkey and Rice Soup
This soup is hearty enough to be a meal on its own, but it pairs beautifully with a crusty piece of bread or a soft, buttery dinner roll. A side salad—something fresh and crisp—adds the perfect balance. Try a green goddess salad for a refreshing touch or go all in with a slice of Tomato Spinach Grilled Cheese Bread Bowl for ultimate comfort vibes.
Key Tips for Making Slow Cooker Turkey and Rice Soup
- Use leftover turkey or even rotisserie chicken if you’re short on time.
- If you don’t have wild rice, substitute with plain long-grain rice (just use 1 cup).
- Add other veggies like peas, corn, or mushrooms for extra texture and nutrition.
- Want to lighten it up? Swap heavy cream for half-and-half or coconut milk.
- Taste and season near the end—slow cooking can mellow out flavors.
Storage and Reheating Tips for Slow Cooker Turkey and Rice Soup
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring often. If the soup thickens, add a splash of stock or milk to loosen it up. For longer storage, freeze in individual portions (skip adding the cream before freezing). When ready to enjoy, thaw overnight and stir in fresh cream after reheating for the best texture.
FAQs
Can I use chicken instead of turkey?
Absolutely! It works perfectly with leftover or shredded rotisserie chicken.
Can I make it dairy-free?
Yes—swap the cream for coconut milk or a dairy-free alternative.
What kind of rice works best?
Wild rice adds a great nutty flavor, but long-grain white rice works fine too.
Can I double the recipe?
Totally. Just make sure your slow cooker is large enough—this soup is a crowd-pleaser!
Final Thoughts
This Slow Cooker Turkey and Rice Soup is more than just a way to use up leftovers—it’s a bowl of comfort, flavor, and nostalgia all in one. It’s easy, wholesome, and guaranteed to become part of your post-holiday tradition. For more soul-warming soups, check out my Slow Cooker Thai Curried Chicken Soup or Anti-Inflammatory Golden Detox Soup. Trust me—your slow cooker will thank you.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Slow Cooker Turkey and Rice Soup – Cozy, Creamy, and Comforting
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Turkey and Rice Soup is a hearty and delicious way to use up leftover holiday turkey. With carrots, celery, onion, seasonings, and wild rice in a creamy broth, it’s the perfect comfort food made easy in your slow cooker.
Ingredients
- 2–3 cups cooked turkey
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 onion, diced
- 6 cups low sodium chicken or turkey stock
- 1 envelope turkey gravy mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 (4.3 ounce) box long grain and wild rice a roni, discard the seasoning packet
- 1 cup heavy cream
- Parsley for garnish, optional
Instructions
1. To your slow cooker add the cooked turkey, carrots, celery, onion, stock, turkey gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper.
2. Cook on low for 6 hours or high for 4 hours.
3. 1 hour before serving add the rice to the slow cooker, stir and cover.
4. Right before serving stir in the cream.
5. Garnish with parsley and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can use leftover turkey or chicken for this recipe.
If preferred, substitute with 1 cup of regular rice instead of rice-a-roni.
Feel free to add any additional vegetables you enjoy.
