Easy Crockpot Turkey and Rice Soup

This Crockpot Turkey and Rice Soup is the perfect way to turn your leftovers into a warm, comforting meal. Packed with wholesome ingredients and a rich turkey broth, this hearty soup is sure to become a favorite during the colder months.

Chef’s Tips

• Don’t Overcook the Rice: If you prefer your rice with more texture, add it 20 minutes before the soup is done.
• Boost Flavor: Add a pinch of cayenne pepper, chili powder, or smoked paprika for an extra layer of warmth and depth.
• Creamy Variation: Stir in a dollop of sour cream or heavy cream at the end for a richer, creamier soup.
• Citrus Kick: Squeeze fresh lemon juice over the soup before serving for a burst of freshness.

Ingredients

• 2 cups cooked turkey: Chopped or shredded; leftover turkey works perfectly.
• 4 large carrots (peeled and chopped): Adds natural sweetness and vibrant color.
• 2 celery stalks (chopped): For a subtle crunch and flavor.
• 1 tsp rubbed sage: Enhances the earthy, savory flavors of the soup.
• 1 tsp salt: Adjust to taste.
• 1 tsp pepper: For seasoning.
• 64 oz turkey broth: Provides the base for the soup’s rich flavor.
• 1 cup long-grain white rice: Helps thicken the soup while keeping it hearty.

Instructions

1. Prep the Ingredients:
   • Chop or shred the cooked turkey.
   • Peel and chop the carrots.
   • Chop the celery into small, bite-sized pieces.
2. Assemble the Crockpot:
   • Add the turkey, carrots, celery, sage, salt, and pepper into the crockpot.
   • Pour in the turkey broth.
3. Choose Your Rice Timing:
   • For a thicker broth: Add the rice at the start.
   • For a more liquid broth: Wait and add the rice 20 minutes before the cooking time ends.
4. Cook the Soup:
   • Set the crockpot to high for 4 hours or low for 6–8 hours.
   • If adding rice later, stir it in during the final 20 minutes of cooking.
5. Serve and Garnish:
   • Ladle the soup into bowls.
   • Garnish with chopped parsley or green onions for added freshness and a pop of color.

Storage and Reheating

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the soup in portion-sized containers for up to 3 months. Note that the rice may soften after freezing.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water to adjust the consistency.

Variations

• Vegetarian Option: Replace turkey with chickpeas or lentils and use vegetable broth.
• Add Veggies: Enhance nutrition by adding spinach, kale, or cauliflower florets.
• Pasta Swap: Replace rice with pasta such as orzo or elbow macaroni.

Serving Suggestions

• Pair this hearty soup with a side of crusty bread, grilled chicken Caesar salad skewers, or vegan air fryer avocado rolls for a complete meal.

FAQs

Can I use uncooked turkey for this recipe?
Yes, but adjust the cooking time to ensure the turkey is fully cooked. Shred the turkey once done and return it to the crockpot.

What rice works best?
Long-grain white rice is ideal, but brown rice or wild rice can also be used. Cooking times may vary.

Can I add dairy-free alternatives?
Absolutely! Coconut milk or cashew cream can be used for a creamy, dairy-free variation.

This Crockpot Turkey and Rice Soup is a quick, nutritious, and flavorful way to make the most of your leftovers. Perfect for a cozy night in, it’s a versatile recipe you can tweak to suit your taste. Enjoy!