Slow Cooker Turkey Soup

Spicy Leftover Turkey Black-eyed Pea and Vegetable Soup
Credit: Lauri Patterson
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Total: 8 hrs 15 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
597 Calories
18g Fat
32g Carbs
73g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you celebrate Thanksgiving or not, you might have some leftover cooked turkey in your freezer. Even when it's not a holiday, having a roasted bird is great for making comforting soups like this recipe. This one is especially easy since the turkey is already cooked. Just add some simple ingredients you probably have in the fridge and then throw it all in your crockpot. Coming home after a long day of work to the smells of delicious turkey soup will make preparing a bird ahead of time worth it. It makes enough to eat for a few days, so you can even freeze into perfectly portioned containers for easy grab-and-go lunches for work. 


  • 1 tablespoon oil
  • 3 shallots
  • 1 clove garlic (minced)
  • 1 cup carrots (sliced)
  • 1 cup celery (sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 cups cooked turkey breast (chopped)
  • 4 cup low-sodium chicken broth
  • 2 cups water
  • 1 cup uncooked rice
  • 4 cups chopped kale (stems removed)
  • Optional topping: 1/4 cup fresh chopped parsley, grated Parmesan cheese

Steps to Make It

  1. Heat oil in a large skillet and cook the shallot, garlic, carrots, and celery, stirring frequently until everything is softened, about 10 minutes.

  2. Add the salt, pepper, basil, oregano, and thyme and cook for a minute more.

  3. Add all the ingredients to a large crockpot.

  4. Cook 6 to 8 hours on high until rice is tender.

  5. Top with fresh parsley and Parmesan cheese.