If you’re looking for a cozy, comforting meal that practically makes itself while you go about your day, I’ve got you covered with my Slow Cooker Turkey and Rice Soup Recipe. This soup has become one of my go-to dinners—it’s packed with tender turkey, hearty brown rice, and tons of veggies all simmered to perfection. Trust me, you’re going to love how warm and satisfying this soup is, especially on those chillier days when you want something nourishing with minimal fuss.
Why You’ll Love This Recipe
- Hands-Off Cooking: Toss everything in your slow cooker, and come back later to a delicious, fully cooked, no-stress meal.
- Healthy and Hearty: Brown rice and turkey make this soup both filling and good for you, perfect for a balanced meal.
- Big Batch Friendly: Makes enough to feed the family or to have leftovers for easy lunches the next day.
- Flavorful Yet Simple: The blend of dried herbs and fresh veggies packs in plenty of taste without complicated steps.
Ingredients You’ll Need
When it comes to this Slow Cooker Turkey and Rice Soup Recipe, I like to keep things straightforward with ingredients you can find anywhere. Plus, the turkey breast tenderloins cook up so tender in the slow cooker, and the brown rice adds just the right chewiness without getting mushy.
- Turkey breast tenderloins: I prefer turkey breast for lean protein, but chicken breast works as a great substitute if that’s what you have.
- Mushrooms: Sliced mushrooms add an earthy flavor and some nice texture to every spoonful.
- Carrots: Sliced carrots bring a bit of natural sweetness and vibrant color.
- Celery: Adds freshness and crunch that complements the soft veggies and meat.
- White onion: Diced onion deepens the soup’s flavor with a subtle sweetness.
- Garlic: Minced garlic for that classic savory base—don’t skip it!
- Dried basil & thyme: Both herbs give the soup a cozy, herbaceous note without overpowering.
- Salt and pepper: To taste, but I like to keep salt moderate until the end going by the broth’s saltiness.
- Bay leaves: These little flavor bombs just need to be removed before serving.
- Chicken or turkey broth: Using a low-sodium broth lets you control the salt—plus turkey broth amps up that savory turkey flavor.
- Minute Brown Rice: Using Minute rice here means it cooks quickly after the slow cooking is done, so you avoid mushy textures.
Variations
I love making this soup just as it is, but I also enjoy switching things up depending on what’s on hand or what my family’s craving. Don’t be afraid to customize it your way—it’s so forgiving!
- Using leftover turkey: This is a fantastic way to use up turkey from a holiday meal—just add leftover cooked chunks instead of raw tenderloins and reduce slow cook time.
- Gluten-free version: Swap Minute Brown Rice for quinoa or cauliflower rice for a gluten-free or lower-carb twist.
- Adding greens: Toss in some spinach or kale in the last 15 minutes of cooking for a nutrient boost and pop of color.
- Spicy kick: If you like a little heat, a pinch of red pepper flakes or a dash of hot sauce works wonders.
How to Make Slow Cooker Turkey and Rice Soup Recipe
Step 1: Load Your Slow Cooker with Flavor
This step couldn’t be easier! Just place the turkey breast tenderloins, mushrooms, carrots, celery, onion, garlic, dried basil, thyme, salt, pepper, bay leaves, and broth all in the slow cooker. Give everything a gentle stir to combine, but don’t worry too much about precise mixing—you just want those flavors mingling.
Step 2: Let It Cook Low and Slow
Cover and cook on LOW for 8 hours. I love using the low setting because it lets the turkey get incredibly tender and the veggies soften nicely without turning to mush. Plus, this timing is perfect for starting the soup in the morning and coming home to dinner ready.
Step 3: Shred and Finish
Once your slow cooker timer goes off, carefully remove and discard the bay leaves. Use two forks to shred the turkey right in the pot—it’s incredibly tender, so this step is super quick. Then stir in the dry Minute Brown Rice, cover again, and cook on HIGH for 20 minutes. This final step cooks the rice perfectly without it getting mushy, giving the soup that delightful texture I absolutely love.
Pro Tips for Making Slow Cooker Turkey and Rice Soup Recipe
- Don’t Add Rice Too Early: I learned the hard way that adding rice at the start overcooks it, so adding it at the end keeps the texture just right.
- Use Fresh Herbs Optional: If you have fresh basil or thyme, throw them in during the last hour of cooking for a bright flavor boost.
- Check Broth Saltiness: Because some broths vary in salt content, taste before adding extra salt so you don’t accidentally oversalt your soup.
- Avoid Over-Shredding Turkey: Gently shred so you keep nice pieces of meat instead of a mushy texture.
How to Serve Slow Cooker Turkey and Rice Soup Recipe
Garnishes
For me, a sprinkle of freshly chopped parsley or a little snip of green onion on top makes this soup just feel a bit more special. Sometimes I add a squeeze of lemon juice to brighten it up, and if you want a touch of richness, a drizzle of good olive oil works beautifully.
Side Dishes
My favorite pairing is a warm crusty bread or a simple side salad with a tangy vinaigrette to contrast the heartiness of the soup. Garlic bread or even some cheesy biscuits make it feel like a full-on comforting feast.
Creative Ways to Present
For a fun twist on presentation, I’ve served this soup in hollowed-out small pumpkins or large bell peppers for a festive touch during fall gatherings. It’s a great conversation starter and makes the meal feel extra cozy and special.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring it to an airtight container and storing in the fridge. It keeps well for 3-4 days, making for super easy leftovers that taste just as good warmed up the next day.
Freezing
This soup freezes beautifully if you want to make a double batch. I portion it into freezer-safe containers, leaving an inch of space at the top for expansion. When thawed, the rice can slightly change texture but overall, it still tastes fantastic.
Reheating
I reheat leftovers gently on the stove over medium-low heat to keep the turkey tender. Stir frequently to prevent the rice from sticking to the bottom. You can also add a splash of extra broth or water if it’s thickened too much.
FAQs
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Can I use chicken instead of turkey in this slow cooker soup?
Absolutely! Chicken breast works as a perfect substitute for turkey breast tenderloins in this Slow Cooker Turkey and Rice Soup Recipe. Just expect a slightly different flavor, but the cooking time remains the same.
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Why do you add the rice at the end of cooking?
Adding the Minute Brown Rice at the end prevents it from becoming mushy. Since the slow cooker cooks everything over many hours, the rice would overcook if added too early. This method keeps the rice perfectly tender and separate.
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Can this soup be made gluten-free?
Yes! Just use gluten-free broth and substitute the rice with gluten-free grains like quinoa or rice labeled gluten-free. This way you maintain the hearty texture without gluten concerns.
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How long does this soup keep in the fridge?
Stored properly in an airtight container, it lasts 3 to 4 days refrigerated. Always reheat to steaming hot before serving.
Final Thoughts
This Slow Cooker Turkey and Rice Soup Recipe has truly become a family favorite in my house—not just because it’s healthy and simple, but because it tastes like a warm hug in every bite. I hope you give it a try soon and let it be your go-to for those busy days when you want something nutritious without slaving away in the kitchen. Trust me, once you try this, you’ll be making it over and over (and maybe sneaking a bowl before dinner!).
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 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Turkey and Rice Soup is a comforting and hearty recipe perfect for a nourishing meal. Combining tender turkey breast with wholesome brown rice and a medley of fresh vegetables, it simmers all day to develop rich flavors. Ideal for busy days, this set-and-forget soup delivers a warm, satisfying bowl of nutrition with minimal effort.
Ingredients
Protein
- 20 oz. turkey breast tenderloins (can substitute with chicken breast)
Vegetables
- 2 cups mushrooms, sliced
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 1/2 cup white onion, diced
- 1 tsp. garlic, minced
Herbs and Seasonings
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 bay leaves
Liquids and Grains
- 47 oz. chicken or turkey broth (32 oz. box and 15 oz. can)
- 1 cup dry Minute Brand Brown Rice, uncooked
Instructions
- Prepare Ingredients: Place the turkey breast tenderloins, sliced mushrooms, carrots, celery, diced white onion, and minced garlic into the slow cooker. Add the dried basil, thyme, salt, pepper, bay leaves, and pour in the chicken or turkey broth. Stir everything together to combine evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 hours, allowing the flavors to meld and the turkey to become tender.
- Remove Bay Leaves and Shred Turkey: After cooking, remove and discard the bay leaves. Using two forks, shred the cooked turkey tenderloins directly in the slow cooker.
- Add Brown Rice: Add the uncooked dry Minute Brand brown rice to the soup. Stir well to distribute the rice evenly.
- Cook Rice on High: Cover the slow cooker again and cook on HIGH for an additional 20 minutes, or until the rice is tender and fully cooked.
- Serve: Once the rice is cooked, give the soup a final stir, ladle into bowls, and enjoy warm.
Notes
- You can substitute turkey breast tenderloins with chicken breast if preferred.
- Make sure to discard the bay leaves before serving as they are not edible.
- Minute Brand brown rice is quick-cooking, which allows adding it toward the end of the cooking time.
- If you prefer a thicker soup, you can reduce the broth amount slightly.
- Adjust seasoning with additional salt or pepper after cooking if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
