Low Calorie Slow Cooker Turkey And Rice Soup

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This easy Low Calorie Slow Cooker Turkey and Rice Soup is a simple dinner that takes advantage of your Thanksgiving leftovers. Throw everything in the slow cooker and let this great soup fill your house with an amazing aroma all day long. Stovetop instructions included!

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Why You'll Love This Recipe
Ingredients You'll Need
Step-By-Step Instructions
Expert Tips
Variations
Stovetop Turkey And Rice Soup
Storing & Freezing
Recipe FAQ's
More Soup Recipes You'll Love
Low Calorie Slow Cooker Turkey and Rice Soup
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Check out my Instant Pot Stuffed Pepper Soup and my Keto Turkey Soup for more soup recipes!

This low calorie slow cooker turkey and rice soup is so easy, so good, and is a great way to be sure none of the turkey leftovers go to waste.

You’ll love how easy it is to use leftover Thanksgiving turkey to whip up a delicious meal. Plus, there's no heavy cream, whole milk, olive oil needed!

Why You'll Love This Recipe

This delicious turkey rice soup will become one of your favorite recipes on a cold day.
It's the best way to use up leftover Thanksgiving turkey.
The best part, this easy turkey soup recipe is a great recipe for a hearty soup.
The soup is freezer friendly making it a great meal prep option for later use.

Ingredients You'll Need

slow cooker turkey soup with rice labeled ingredients.

Cooked Turkey: No turkey? Shredded chicken breasts or rotisserie chicken work too!
Carrots & Celery Stalks: If you’d like even more vegetables, you can add chopped onion and stir in frozen peas at the end.
Rubbed Sage: Fresh herbs does wonders for a soup’s flavor. You can also add a bay leaf or fresh parsley to this delicious soup.
Salt & Ground Black Pepper: Some spices for added flavor.
Turkey Broth: You can use your favorite store brand, or make it homemade. You can also use bone broth, chicken stock or homemade stock.
Long Grain White Rice: I use long grain, but any variety will do.

Step-By-Step Instructions

four image process making slow cooker turkey soup with rice.

four image process making slow cooker turkey soup and rice.

Step 1: Add the turkey, carrots, and celery to the slow cooker.

Step 2: Add spices and the turkey broth.

Step 3: You can add the rice now, for a thicker broth; or wait if you want more of a liquid broth.

Step 4: Cook on high for 4 hours or low for 6-8 hours.

**If you choose to wait on the rice, add it 20 minutes before your soup should be done.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

Try making your own homemade turkey stock with the turkey carcass in this low calorie turkey soup. It adds a ton of delicious flavor!
If you don't have any leftover turkey, buy turkey breast tenderloins from the store. It will work too!
This soup is great with leftover chicken or turkey meat!

Variations

Customize this soup with your favorite vegetables and herbs. A little poultry seasoning is also delicious.
Try using wild rice for a turkey wild rice soup. If you do, cook up a cup of uncooked wild rice and add it separately and stir it into the soup close to the end of the cooking time.
Slow cooking is my favorite way to leftover turkey soup, but you can also use the Instant Pot. Turn on the sauté mode to sauté the vegetables for about 5 minutes, add the rest of the ingredients and cook on high pressure for 5 minutes. Then let the pressure cooker naturally release.

Stovetop Turkey And Rice Soup

Chop or shred the cooked turkey into bite-sized pieces. Peel and chop the carrots. Chop the celery stalks. Measure out the sage, salt, and black pepper. Measure out the turkey broth and rice.
In a large soup pot or Dutch oven, heat a bit of oil or butter over medium heat. Add the chopped carrots and celery to the pot and sauté for about 5-7 minutes until they begin to soften.
Sprinkle the rubbed sage, salt, and ground black pepper over the sautéed vegetables. Add the chopped turkey to the pot and stir to combine.
Pour the 64 ounces of turkey broth into the pot with the other ingredients.
If you want a thicker soup, add the 1 cup of long-grain white rice at this point. If you prefer a more liquid broth, you can wait and add the rice later.
Bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 15-20 minutes, or until the rice is tender. If you added the rice later, adjust the cooking time accordingly.
After the rice is tender and the soup is cooked to your liking, check the seasoning and adjust by adding more salt or pepper if needed.

Storing & Freezing

Storing: Place the soup in an airtight container. It will last up to 3-4 days in the refrigerator.

Freezing: Cool the soup completely after cooking, then transfer to a freezer safe container or zip top bag. Store in the freezer for up to 3-6 months.

Recipe FAQ's

Can I use instant rice instead of regular rice?

Yes, you can! If you use instant rice, add it at the last 20 minutes of cooking time.

Can I use standard brown rice instead of white rice?

Yes. However, because brown rice cooks differently, you'll need to add it at least 2 hours before the cooking time ends.

Does this soup make a good freezer meal?

It does! Put everything except the chicken broth and rice into a zip top bag. Thaw before putting into slow cooker. Add broth and rice. Cook as directed.