Slow Cooker Leftover Turkey Soup

Slow cooker leftover turkey soup is an easy and fuss-free way to use up some of your leftover turkey this holiday season! In this blog post you will crockpot and Instant Pot recipes to make leftover turkey soup using your choice of noodles, zoodles, rice, or cauliflower rice. Instructions to make this easy turkey soup recipe in the Instant Pot are also included. 

Leftover Turkey Soup

Ingredients For Turkey Soup

• Leftover turkey meat
• Mirepoix
• Brown Rice, Noodles, Zoodles, or Cauliflower Rice
• Broth
• Water
• Garlic
• Seasonings

Leftover Turkey Soup

The days following Thanksgiving are my favorite because it usually means lots of leftovers. If you’re looking for soup recipes for your leftover holiday turkey meat, here you go. I have included 5 recipes that use leftover turkey meat: turkey noodle soup, turkey zoodle soup, turkey & white rice soup, turkey & brown rice soup, and turkey & cauliflower rice soup.

Leftover Turkey Meat

For me personally I found 1/2 pound of leftover meat to be too little and 1 full pound of meat to be too much. 3/4 pound was the perfect amount. You can use up to a full pound of meat in this recipe without having to make any adjustments.  

Turkey & Rice Soup

There are a few differences with cooking the rice depending on if you’re using white rice, brown rice, slow cooker or electric pressure cooker. Basically if you’re using an electric pressure cooker (Instant Pot), the rice goes in at the beginning with the rest of the ingredients however  there is a difference in cook time.  If you’re cooking brown rice in the Instant Pot, the cook time is 20 minutes however if you’re using white rice the cook will be 5 minutes. White rice cooks a lot faster in the pressure cooker. If you’re using the slow cooker, the brown rice goes in at the beginning with the rest of the ingredients however if you’re using white rice, it’s added the last hour of cook time. If you’re keeping things low-carb by using cauliflower rice, it’s stirred in the last 15-30 minutes of cook time.

turkey noodle soup

Noodle OR Zoodle Soup

Noodle or zucchini zoodles? I suggest you use what fits your dietary needs at the moment. If you’re eating paleo, whole30, or low-carb then you will need to use zoodles. If not, go ahead and use your favorite pasta noodle. Whether you’re using pasta or zucchini, you will add them the last few minutes of cooking. This is the case whether you’re using your slow cooker or electric pressure cooker.

Freezing & Storing Leftover Turkey Soup

If you have leftover turkey soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze leftover turkey soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen turkey soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting! Don’t want to make soup? No problem. 

FAQs & Tips

• If you aren’t going to use your leftover turkey meat for soup or another recipe, simply bag it and freeze it. You can store cooked turkey in your freezer for up to 3 months.
• Double the recipe to feed a larger crowd! 
• This recipe will work chicken as well.
• I used a 6-quart slow cooker or Instant Pot for these soups.

Leftover Turkey Soup Recipes 

• Cajun Turkey & Sausage Soup

• Turkey Corn Chowder

• Leftover Turkey & Mashed Potato Soup

• Turkey Wild Rice Soup

Slow Cooker Leftover Turkey Soup

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Slow cooker leftover turkey soup is an easy and fuss-free way to use up some of your leftover turkey this holiday season! In this blog post you will crockpot and Instant Pot recipes to make leftover turkey soup using your choice of noodles, zoodles, rice, or cauliflower rice. Instructions to make this easy turkey soup recipe in the Instant Pot are also included.

• Total Time: 3 hours 15 mintues
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3/4 to 1 pound leftover turkey, diced or shredded
• 6 ounces uncooked rice (brown or white), uncooked cauliflower rice, uncooked pasta or 2 medium-size uncooked zucchinis, cut into spaghetti like strands
• 4 cups low-sodium chicken broth
• 3 cups water (or more broth)
• 1/3 cup onion, diced
• 2 celery stalks, sliced
• 2 medium-size carrots, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/2 teaspoons salt (more or less)
• 1 1/2 teaspoon dried thyme or rosemary
• 1/2 teaspoon pepper
• 1 tablespoon oil (for Instant Pot)

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Instructions

PREP THE TURKEY MEAT

1. Season the turkey with 1/2 teaspoon of dried rosemary or thyme, salt & pepper to taste

Slow Cooker

WITH RICE

1. Brown rice: add all the ingredients to the slow cooker. Stir gently. Cook HIGH 2-3 hours or LOW 4-6 or until rice is tender.
2. White rice: add all the ingredients to the slow cooker except the uncooked white rice. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Stir in rice and cook an additional hour or until rice is tender.
3. Cauliflower rice: add all the ingredients to the slow cooker except the cauliflower rice. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Stir in rice and cook an additional 15-30 minutes or until rice is tender.
4. Remove bay leaves before serving.

WITH NOODLES OR ZOODLES

1. Add all ingredients EXCEPT for the noodles/zoodles into the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 or LOW 6-8.
3. Add preferred pasta noodles or zucchini zoodles into the slow cooker. Cook on HIGH an additional 10-20 minutes or until pasta or zucchini is tender.
4. Remove bay leaves before serving.

Instant Pot

WITH RICE

1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot.
2. Add celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Add broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the turkey, rice, salt, thyme, rosemary, and pepper.  Add bay leaves.
5. Close lid and seal valve. Set high pressure and cook for 5 minutes for white rice and 20 for brown rice. If using cauliflower rice, do not add yet.
6. Natural release pressure for 10 minutes then manually the remaining pressure.
7. If using cauliflower rice:  turn the pressure cooker to saute and add the cauliflower rice. Cook 3-5 minutes or until cauliflower rice is tender to your liking.
8. Remove bay leaves before serving.

WITH NOODLES OR ZOODLES

1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot.
2. Add celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Add broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the turkey, salt, thyme, rosemary, and pepper. Add bay leaves.
5. Close lid and seal valve. Set high pressure and cook for 5 minutes. When done cooking, natural release pressure for 10 minutes then manually the remaining pressure.
6. Turn the pressure cooker to sauté and stir in the uncooked noodles or zoodles. Cook 3-5 minutes or until pasta or zucchini is tender.
7. Remove bay leaves before serving.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 3 hours

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