Description
This hearty Turkey and Rice Soup is a comforting slow-cooked meal perfect for using leftover turkey. Packed with tender turkey pieces, fresh vegetables, aromatic seasonings, and creamy richness, this soup delivers a warm and satisfying dish ideal for chilly days or family dinners.
Ingredients
Scale
Soup Ingredients
- 2-3 cups cooked turkey, shredded or chopped
- 3 carrots, cleaned and sliced
- 2 stalks celery, cleaned and sliced
- 1 onion, diced
- 6 cups low sodium chicken stock or turkey stock
- 1 envelope turkey gravy mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 (4.3 ounce) box long grain and wild Rice-a-Roni (discard seasoning packet)
- 1 cup heavy cream
- Parsley, chopped (optional, for garnish)
Instructions
- Combine ingredients in slow cooker: Add the cooked turkey, sliced carrots, celery, diced onion, chicken stock, turkey gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper to your slow cooker. Stir gently to combine all ingredients evenly.
- Slow cook the soup: Cook the mixture on low heat for 6 hours or on high heat for 4 hours to allow flavors to meld and vegetables to soften thoroughly.
- Add rice: One hour before serving, add the Rice-a-Roni (without the seasoning packet) directly into the slow cooker. Stir well and cover to continue cooking, allowing the rice to absorb the broth and cook through.
- Finish with cream: Just before serving, stir in the heavy cream to add richness and a smooth texture to the soup.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot for a comforting meal.
Notes
- Using low sodium stock helps control the saltiness of the soup; adjust seasoning as needed prior to serving.
- Discard the seasoning packet in the Rice-a-Roni box as the soup is already well seasoned.
- Adding the rice later prevents it from becoming overly mushy during the long cooking time.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
