Place all ingredients into the slow cooker and cover. Cook on low for 6-8 hours or high for 4-6 hours.
Remove bay leaf and thyme sprigs (the leaves will have fallen off). Season with salt and pepper, to taste, and enjoy!
Notes
Nutrition information reflects standard store bought turkey stock which is why the sodium is so high. Use low sodium or make my homemade turkey stock to control the amount of sodium in your soup.
Do not use quick cooking rice in this recipe as it will turn to mush.
Customize this soup with your favorite vegetables and herbs.
Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months