I firmly believe that turkey deserves way more love than it gets, and I think this recipe might just be the one to convince you! This crockpot turkey and rice soup is a wonderful way to use up Thanksgiving leftovers, though it tastes like pure comfort in a bowl whenever you might need it.

This one is super simple but full of flavor — just toss in your cooked turkey, chopped carrots, celery, onion, and garlic, then pour over a good amount of broth and season it with classic herbs like thyme, rosemary, and sage. Let it slow cook until the veggies are tender and the flavors come together, then stir in rice toward the end so it cooks up perfectly soft without going mushy.

If you enjoyed my crockpot turkey tetrazzini and my crockpot turkey stew, this is the next one to add to your list to try!

Ingredients

I know many readers prefer a printable recipe card, so I’ve included one for you at the bottom of this post! Don’t skip the next few sections though, where I’m sharing more details, hints, and tips.

Leftover or cooked turkey – shredded or chopped; the star of the show and a great way to use up leftovers.
Celery – adds a savory base and gentle crunch.
Carrots – bring color, sweetness, and that classic soup comfort.
Onion – the flavor foundation that ties everything together.
Garlic – because every good soup needs that cozy, aromatic kick.
Chicken or turkey broth – gives the soup a rich, hearty flavor; use turkey broth if you have it for extra depth.
Worcestershire sauce – adds a little umami magic and enhances the savory flavor.
Dried rosemary, thyme, and sage – classic herbs mix for extra flavor.
Salt and pepper – to season everything just right.
Bay leaves – for that subtle, slow-simmered flavor.
White rice – cooks right in the soup, soaking up all that delicious broth (you can swap for brown or wild rice if you prefer).

How To Make Crockpot Turkey & Rice Soup

Add the cooked turkey, celery, carrots, onions, and garlic to your crockpot.

Pour in the chicken broth, then stir in the Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low for 5–7 hours or high for 3–4 hours, until the veggies are tender and the flavors have come together.

During the last hour of cooking, stir in the uncooked rice, then cover and continue cooking until the rice is tender.

Before serving, give it a good stir and top with fresh parsley or any other herbs you love.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for 3–4 days. The flavors actually get even better as it sits. Just keep in mind the rice will continue to absorb some of the broth.

When you’re ready to reheat, warm it gently on the stovetop over medium heat until heated through. If it’s looking a little thick, just add a splash of broth or water to loosen it back up.

Substitutions & Variations

This recipe is super flexible, so you can easily adapt it to whatever you have on hand. You can make it with chicken breasts, thighs, or even rotisserie chicken if you don’t have leftover turkey.

If you prefer to start with uncooked turkey tenderloins or chicken, just add them straight to the crockpot and shred once they’re cooked through. You may need to add an extra 1–2 hours of cooking time to get them perfectly tender.

Feel free to toss in extra veggies like zucchini, bell peppers, or mushrooms for more color and flavor. For a richer, cozier version, stir in ½ to 1 cup of heavy cream right before serving to make it creamy and smooth.

You can make this soup with white, brown, or wild rice. Each one adds a slightly different texture. Or, if you’re more of a noodle person, swap the rice for macaroni, ditalini, orzo, farfalle, or egg noodles instead.

Serving Ideas

This soup is pure comfort in a bowl, especially on a chilly evening! Serve it with a side of buttery dinner rolls, garlic bread, or crusty baguette for soaking up all that flavorful broth.

It also pairs perfectly with a simple green salad or roasted vegetables if you want to round it out into a full meal. For something heartier, top each bowl with a little freshly grated Parmesan or a sprinkle of sharp cheddar for a cheesy finish.

If you’re serving it after the holidays, add a few leftover cranberries or a dollop of cranberry sauce on the side. It gives the meal a fun festive twist that still feels cozy and balanced!

Print Recipe

Crockpot Turkey & Rice Soup

This Crockpot turkey and rice soup is the ultimate cozy comfort food. Hearty, flavorful, and perfect for using up leftover turkey. It’s filled with tender vegetables, savory herbs, and fluffy rice all simmered low and slow in a rich, seasoned broth.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Servings:

Ingredients

3-4 cups leftover/cooked turkey shredded or chopped
4 ribs celery chopped
3 carrots chopped
1 onion chopped
3 cloves garlic minced
6-8 cups chicken broth or turkey broth
½ tablespoon worcestershire sauce
½ teaspoon EACH of dried rosemary & thyme & dried sage
Salt and pepper to taste
2 small bay leaves
1 cup uncooked white rice

Instructions

Add the cooked turkey, celery, carrots, onions, and garlic to your crockpot.
Pour in the chicken broth, then stir in the Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low for 5–7 hours or high for 3–4 hours, until the veggies are tender and the flavors have come together.
During the last hour of cooking, stir in the uncooked rice, then cover and continue cooking until the rice is tender.
Before serving, give it a good stir and top with fresh parsley or any other herbs you love.

If you try this recipe, I’d really love to hear your thoughts! It means the world to me that you trust my recipes and try them at home, and your feedback helps me to create more ideas that you’ll love. You can leave a comment below and you can also tag me in your pics on Instagram @slimmingviolet!