Leftover turkey after Thanksgiving can feel like a challenge, but this slow-cooked turkey and rice soup turns those bits into a warm, comforting meal. It’s simple, flavorful, and perfect for crisp days when you want something nourishing with minimal effort. The recipe stretches your leftovers, takes advantage of pantry staples, and finishes with tender vegetables and rice in a savory broth.
Slow Cooked Turkey & Rice Soup
Prep Time:5 minutes
Cook Time:8 hours
Total Time:8 hours 5 minutes
Ingredients
- 4 cups turkey broth or chicken
- 2 to 4 slices cooked bacon diced
- 2 cans 14.5 ounces each diced tomatoes, undrained
- 1/2 cup diced or matchstick carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup rice
- 1/2 teaspoon salt or less if using purchased broth
- 3/4 cup frozen mixed veggies
- 1 to 2 cups diced cooked turkey
- 1/8 tsp sage
- Pinch of Rosemary
Instructions
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Add the turkey broth to your slow cooker, then stir in the diced bacon, undrained tomatoes, carrots, celery, onion, rice, sage, rosemary and salt. Cover and cook on low for 6 to 7 hours, allowing flavors to meld and the rice to soften.
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About an hour before serving, add the frozen mixed vegetables and the diced cooked turkey. Cover and continue cooking for 45 minutes to 1 hour, until the turkey is heated through and the vegetables are tender. Taste and adjust seasoning if needed.
Notes
Gluten free option: choose a certified gluten-free broth and verify any packaged ingredients.
Servings: 4
Author: Amanda Carlisle