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Crockpot Turkey and Rice Soup with Thanksgiving Leftovers

Crockpot turkey and rice soup with Thanksgiving leftovers slow-cooks vegetables in seasoned broth, then gets topped with tender rice and turkey heated to 165°F. Cook the rice separately for a hearty soup with a comforting, clear texture.
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Prep Time 15 minutes
Cook Time 7 hours 38 minutes
rice resting 5 minutes
Total Time 7 hours 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 8 cups low-sodium chicken broth divided
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 bay leaf
  • 1.5 tsp kosher salt divided (1 teaspoon for the soup and 1/2 teaspoon for the rice)
  • 0.5 tsp ground black pepper
  • 3 cups cooked turkey cut into bite-size pieces
For the rice
  • 1 cup long-grain white rice
  • 2 cups water

Equipment

  • 1 6-quart slow cooker
  • 1 2-quart saucepan
  • 1 3-quart saucepan

Method
 

Slow-cook the soup
  1. Put 6 cups of the broth, onion, carrots, celery, garlic, thyme, sage, bay leaf, 1 teaspoon of the salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.
Cook the rice
  1. During the final 25 minutes of the soup’s cooking time, bring the rice, water, and remaining 1/2 teaspoon salt to a boil in a 2-quart saucepan.
  2. Cover, reduce the heat to low, and cook for 15–18 minutes, until the rice is tender and the water is absorbed.
  3. Remove the rice from the heat and let stand covered for 5 minutes.
Finish the soup
  1. Heat the remaining 2 cups broth and turkey in a 3-quart saucepan over medium heat, stirring frequently, for 5–8 minutes, until the turkey reaches 165°F.
  2. Stir the hot turkey and broth into the slow cooker.
  3. Remove the bay leaf, then cook covered on HIGH for 20–30 minutes, until the soup reaches 165°F throughout.
  4. Divide the rice among six bowls and ladle the soup over it.

Notes

For the best texture, store the rice separately from the soup. Refrigerate leftovers for 3–4 days; freeze the soup without rice for up to 3 months.