Slow Cooker Leftover Turkey and Rice Soup
Last Updated on October 5, 2026 by Allison Lancaster
Make this easy leftover turkey soup recipe in the slow cooker with rice, carrots, celery, and sage. Enjoy a cozy, comforting meal after Thanksgiving at home!
This leftover turkey soup recipe turns cooked turkey into a cozy slow cooker meal with carrots, celery, rice, and a little rubbed sage. It is a simple, comforting way to use Thanksgiving turkey once the big dinner is over. Add the rice at the beginning for a thicker, heartier soup, or stir it in near the end for a brothier bowl. Serve with buttery crackers, biscuits, or leftover dinner rolls.
Why make this leftover turkey soup?
Flexible texture: The rice timing lets you choose a thicker soup or a more brothy turkey and rice soup.
A practical way to use cooked turkey: Shredded or chopped turkey becomes the centerpiece of another meal.
Easy slow cooker prep: Add the turkey, vegetables, broth, and seasonings, then let the slow cooker do the work.
Simple, cozy flavors: Carrots, celery, sage, and rice make this an easy family-style dinner for a chilly day.
Ingredients for slow cooker leftover turkey soup
- 2 cups cooked turkey, chopped or shredded: Leftover roasted turkey works well. Remove bones and skin before adding it.
- 4 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 64 ounces turkey broth: Chicken or vegetable broth can be used instead.
- 1 cup long-grain white rice
How to make crockpot turkey soup
Ladle into bowls and serve warm with crackers, biscuits, garlic bread, croutons, or dinner rolls.
Chop or shred the cooked turkey. Peel and chop the carrots, then chop the celery.
Add the turkey, carrots, and celery to the slow cooker.
Stir in the rubbed sage, salt, pepper, and turkey broth.
For a thicker soup, add the rice now. For a brothier soup, wait and stir in the rice during the final 20 minutes of cooking. Check that the rice is tender before serving, as slow cookers can vary.
Cover and cook on high for about 4 hours or on low for 6 to 8 hours.
Leftover turkey soup FAQs
Can I use leftover Thanksgiving turkey in this soup?
Yes. This is a handy way to use cooked Thanksgiving turkey. Chop or shred the meat and remove any bones or skin before adding it to the slow cooker.
Can I use chicken broth instead of turkey broth?
Yes. Chicken broth or vegetable broth can stand in for turkey broth. The flavor will be a little different, but either is a practical substitute.
How do I keep turkey and rice soup from getting too thick?
Rice absorbs liquid as it cooks. For a brothier soup, add the rice during the final 20 minutes instead of at the beginning, and check that the rice is tender before serving. Add a little extra broth if you would like to loosen the soup.
How long does leftover turkey soup keep in the refrigerator?
Refrigerate the soup in shallow, covered containers within 2 hours of cooking. Keep it refrigerated at 40°F or below and enjoy within 3 to 4 days. Freeze portions for longer storage, ideally within 2 to 3 months for best quality. Thaw safely in the refrigerator and reheat until steaming hot.
Can I freeze turkey soup with rice?
Yes. You can freeze it in airtight, freezer-safe portions. Rice may soften after freezing and reheating, so if you are making soup specifically to freeze, consider freezing the soup base and adding freshly cooked rice when you reheat it.
Slow Cooker Leftover Turkey and Rice Soup
Make this easy leftover turkey soup recipe in the slow cooker with rice, carrots, celery, and sage. Enjoy a cozy, comforting meal after Thanksgiving at home!
Ingredients
- 2 cups cooked turkey, chopped or shredded
- 4 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp rubbed sage
- 1 tsp salt
- 1 tsp pepper
- 64 oz turkey broth
- 1 cup long grain white rice
Instructions
- Chop or shred your turkey.
- Peel and chop the carrots.
- Chop the celery.
- Add turkey, carrots, and celery to the crockpot.
- Add spices and turkey broth.
- You may add the rice now, for a thicker broth; or wait if you want more of a liquid broth.
- 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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 1271mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 12g
