Creamy Smoked Turkey and Rice Soup (Slow Cooker)
A cozy, budget-friendly slow cooker soup made with smoked turkey, tender vegetables, and creamy rice—perfect for an easy, comforting dinner.
Servings 8
Equipment
- 1 6-8 Quart Slow Cooker
Ingredients
- 2 Ribs of Celery, sliced
- 2 Carrots, sliced
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 10.5 oz Can of Cream of Mushroom Soup
- 1 Packet Turkey Gravy Mix
- 1 tbsp Mrs Dash Garlic and Herb Seasoning
- 1 tsp Italian Seasoning
- 1/4 tsp Black Pepper
- 1/4 tsp Slap Ya Mama Seasoning
- 32 oz Low Sodium Chicken or Vegetable Broth
- 1 Smoked Turkey Leg
- 2 (5.7 oz) Packages Knorr Creamy Chicken Rice
- 3-4 Cups Water
Instructions
- Add celery, carrots, onion, and garlic to the slow cooker.
- Stir in cream of mushroom soup, gravy mix, and all seasonings.
- Pour in chicken broth and mix well.
- Place smoked turkey leg on top.
- Cover and cook on low for 8 hours (or high for 6–7 hours).
- Remove turkey leg, discard skin and tendons, and shred meat.
- Return shredded turkey to the slow cooker.
- Stir in both packages of Knorr rice.
- Cover and cook on high for 30 minutes, until rice is tender.
- Add about 3 cups water or broth to reach desired consistency.
- Stir, taste, adjust seasoning if needed, and serve.
Notes
Make-Ahead & Storage
Refrigerator:Store leftovers in an airtight container for up to 3–4 days. Reheating:
The rice will soak up liquid as it sits, so when reheating, add water or chicken broth to loosen it back up to a soup consistency. Freezing:
You can freeze it, but keep in mind the rice texture may change slightly. If you plan to freeze, it’s best to freeze before adding the rice and add fresh rice when reheating.