If you’re anything like me, there’s nothing quite as comforting as a warm, hearty bowl of soup on a chilly day. That’s why I’m excited to share this Slow Cooker Turkey and Rice Soup Recipe with you—it’s one of my all-time favorites! It’s easy, packed with flavor, and the slow cooker does most of the work, leaving you more time to relax or tend to your day. Trust me, once you try this recipe, it’ll become your go-to comfort meal that the whole family can enjoy.
Why You’ll Love This Recipe
- Effortless Slow Cooker Convenience: Just toss all the ingredients in, set it, and forget it while your kitchen fills with an irresistible aroma.
- Nutritious and Hearty: Turkey breast, fresh veggies, and brown rice make this soup as healthy as it is satisfying.
- Perfect for Busy Days: Prep in minutes, then come home to a warm homemade meal that feels like you slaved over it for hours.
- Versatile and Family-Friendly: I’ve found that even picky eaters love this soup, and you can easily tweak it to suit your tastes.
Ingredients You’ll Need
The ingredients in this Slow Cooker Turkey and Rice Soup Recipe come together beautifully to create a rich, comforting flavor. You’ll notice that using dried herbs and a combination of fresh vegetables really elevates the soup without needing anything fancy.
- Turkey breast tenderloins: I love using tenderloins because they shred so easily after cooking, but chicken breast works great as a substitute if that’s what you have on hand.
- Mushrooms: Adding sliced mushrooms gives the broth an earthy depth I really appreciate.
- Carrots: I usually slice mine a bit thicker so they hold up well during the long cook time.
- Celery: Classic soup ingredient that adds subtle brightness and crunch.
- White onion: Diced onion dissolves nicely and adds natural sweetness.
- Garlic: Fresh minced garlic brings that essential savory kick.
- Dried basil and thyme: These herbs complement the turkey perfectly, creating a cozy flavor profile.
- Salt and pepper: Vital to balance and enhance all the flavors.
- Bay leaves: Don’t skip these—they infuse a subtle complexity that’s hard to replicate.
- Chicken or turkey broth: Using broth instead of water makes the soup flavorful and rich.
- Dry brown rice: Minute Brand brown rice cooks quickly and adds wholesome goodness without turning mushy.
Variations
One of the things I love most about this Slow Cooker Turkey and Rice Soup Recipe is how easy it is to make your own tweaks. Whether you’re swapping veggies or adjusting seasonings, it’s all about making it your own—because the best recipes are the ones that suit your kitchen and family.
- Use different vegetables: I once added kale and sweet potatoes to this soup for an extra nutrient boost, and my family went crazy for it!
- Make it dairy-free: This soup is naturally free of dairy, but if you want a creamy twist, try stirring in coconut milk just before serving.
- Spicy version: Add a pinch of cayenne or some chopped jalapeños if you enjoy a little heat—it really wakes up the flavors.
- Gluten-free option: This recipe is naturally gluten-free when you pick gluten-free broth and rice, making it great for most diets.
How to Make Slow Cooker Turkey and Rice Soup Recipe
Step 1: Gather and Layer Your Ingredients
Start by placing everything except the rice into your slow cooker. I find it’s easiest to start with the broth, then add the turkey tenderloins on top, followed by all the veggies and seasonings. Give everything a gentle stir to distribute the garlic, herbs, and spices—this helps ensure every spoonful is bursting with flavor.
Step 2: Let It Slow Cook on Low
Cover the slow cooker and set it to LOW for 8 hours. This long, slow cooking time is what makes the turkey so tender and the flavors deepen beautifully. I love this part because the house fills with a cozy aroma that’s pure invitation.
Step 3: Shred Turkey and Add Rice
Once the cooking time is up, remove and discard the bay leaves—that little step always makes a big difference in taste. Then, grab two forks and shred the turkey right in the pot; it breaks apart effortlessly. Stir in the uncooked brown rice, cover, and switch your slow cooker to HIGH for 20 more minutes. This cooks the rice without turning it mushy, keeping a nice texture throughout.
Step 4: Serve and Savor
After those last 20 minutes, your soup is ready to enjoy! Ladle it into bowls and prepare to dig into comfort in a bowl. This recipe serves about six, which is perfect for leftovers too.
Pro Tips for Making Slow Cooker Turkey and Rice Soup Recipe
- Use Minute Brown Rice: This rice cooks quickly and firm – I’ve tried other kinds, but sometimes the texture becomes too mushy if left too long.
- Don’t Skip the Bay Leaves: They’re easy to forget, but removing them after cooking prevents any unexpected bitterness.
- Choose Tenderloins for Easy Shredding: Turkey breast tenderloins are perfect because they shred effortlessly after slow cooking, saving prep time.
- Add Rice at the End: Adding rice after the turkey is shredded ensures it cooks the right amount and keeps its shape.
How to Serve Slow Cooker Turkey and Rice Soup Recipe
Garnishes
I usually sprinkle chopped fresh parsley or cilantro on top for a pop of color and freshness. A squeeze of lemon juice brightens the whole bowl and really wakes up the flavors. If you’re feeling indulgent, a little grated Parmesan on top is heavenly.
Side Dishes
My favorite sides to pair with this soup are crusty bread or garlic rolls to soak up every drop, and a simple green salad to add crunch and lightness. For a heartier meal, roasted Brussels sprouts or sautéed green beans complement the flavors beautifully.
Creative Ways to Present
For special occasions, I like serving the soup in mini bread bowls or rustic ceramic mugs. It makes for a cozy and visually charming presentation that guests always comment on. Adding a swirl of herb-infused olive oil or a dollop of Greek yogurt can elevate the soup into something gourmet effortlessly.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge where it keeps well for up to 4 days. One time, I realized after reheating that the rice had absorbed a lot of broth overnight, so a splash of broth or water when reheating helps loosen it back up nicely.
Freezing
Freezing works great with this soup, especially if you want to prep meals ahead of time. I recommend portioning it into individual containers and leaving out the rice if you plan to freeze it for longer than a week; then add cooked rice when reheating to avoid texture issues.
Reheating
The best way I’ve found to reheat is gently on the stove over medium-low heat, stirring occasionally and adding a bit of broth if it looks too thick. Microwave works in a pinch but low and slow on the stove keeps that fresh-made taste and texture.
FAQs
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Can I use chicken instead of turkey in the Slow Cooker Turkey and Rice Soup Recipe?
Absolutely! Chicken breast is an excellent substitute and will work just as well in this recipe. The cooking times and process remain the same because both meats have similar textures and cooking properties.
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Do I need to cook the rice separately before adding it to the soup?
Nope! One of the beauties of this recipe is that you add the dry Minute Brown Rice directly into the slow cooker for the last 20 minutes of cooking on HIGH. This saves you having to cook rice on the side and ensures it absorbs the soup’s flavors perfectly.
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Can I make this soup in an Instant Pot instead of a slow cooker?
You can! Cook everything except rice on the manual pressure setting for about 15 minutes, then quick release, shred the turkey, add the rice, and use the sauté function to cook the rice until tender. Adjust liquid amounts slightly if needed.
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How do I prevent the rice from getting mushy?
The key is to add the rice only after the turkey has cooked and shredded, then cook it on HIGH for just 20 minutes in the slow cooker. Using Minute Brown Rice helps too, as it cooks faster and maintains a nice texture.
Final Thoughts
This Slow Cooker Turkey and Rice Soup Recipe holds a special place in my heart because it’s simple, nourishing, and always brings comfort to my table. I remember the first time I made it for a busy weeknight and was amazed at how the slow cooker took care of everything. You’re going to love how easy it is to prep, the fantastic flavors that develop, and how it warms you up from the inside out. So go ahead, give it a try—your future self (and your hungry family) will thank you!
Print
Slow Cooker Turkey and Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Turkey and Rice Soup is a hearty, comforting meal perfect for chilly days. Combining tender turkey breast, wholesome brown rice, and a medley of vegetables and herbs, this soup is easy to prepare and packed with flavor. Using a slow cooker allows the ingredients to meld beautifully over hours, resulting in a nourishing and satisfying dish.
Ingredients
Soup Ingredients
- 20 oz. turkey breast tenderloins (can substitute with chicken breast)
- 2 cups mushrooms, sliced
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 1/2 cup white onion, diced
- 1 tsp. garlic, minced
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 bay leaves
- 47 oz. chicken or turkey broth (32 oz. box AND 15 oz. can)
- 1 cup dry Minute Brand Brown Rice, uncooked
Instructions
- Combine Ingredients: Place all ingredients except the brown rice into the slow cooker. Stir thoroughly to evenly distribute the herbs and seasoning throughout the broth and vegetables.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 8 hours. This slow cooking process allows the flavors to deepen and the turkey to become tender.
- Remove Bay Leaves: After cooking is complete, carefully discard the bay leaves to avoid any bitter bits.
- Shred the Turkey: Using two forks, shred the cooked turkey breast into bite-sized pieces directly in the slow cooker. This helps the meat absorb more flavor.
- Add Brown Rice and Finish Cooking: Add the dry brown rice to the soup. Stir well, cover, and increase the slow cooker setting to HIGH. Cook for an additional 20 minutes to allow the rice to fully cook and absorb the soup’s flavors.
- Serve: Once the rice is tender and the soup is fully cooked, ladle into bowls and serve warm. Enjoy your comforting slow cooker turkey and rice soup!
Notes
- Substitute chicken breast if turkey breast tenderloins are unavailable.
- Minute Brand Brown Rice is used for convenience, but other brown rice may require longer cooking times.
- Adjust salt and pepper to taste depending on broth saltiness.
- To make this recipe gluten free, ensure the broth used contains no gluten additives.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
