Recipes

Lazy Girl’s Guide To Thanksgiving: Slow-Cooker Turkey Soup with Lemon & Sage

I had a bag of leftover white/dark meat turkey sitting in my fridge, and we are turkey’d out. I knew I had to do something with it, so I sat down to search for a crockpot turkey soup recipe (or at least, outline) that I could use with just stuff I had in my house. That meant getting creative, crossing my fingers, and hoping my omission of a few ingredients, replacements of others, and cutting corners on steps would turn out.

I just took a little taste of what I have so far, and it’s… a win. Like, a major one.

Slow-Cooker Leftover Turkey Soup with Lemon & Sage
Now, i’m no food blogger. And if you’re a sucker for exact measurements – here is the original┬árecipe I basically butchered into something unrecognizable.

  • Leftover turkey (I had white meat + 2 legs and a wing looking thing. I dunno)
  • Small onion
  • 2 cloves garlic
  • A couple carrots
  • A couple leaves of fresh sage
  • Dried thyme
  • Himalayan pink salt
  • Cracked Pepper
  • Poultry seasoning of some sort. You could probably even use a chicken bullion cube? Why not.
  • Worcestershire Sauce
  • 1 cup dry white wine. I didn’t have any, so I just used what I do have – sherry.
  • Half a lemon. Plus the juice of the other half before discarding
  • 6 cups of broth/stock. I used 4 cups of store-bought chicken bone broth, and 2 cups leftover chicken broth from my fridge.
The directions on the original say to cook the garlic, celery, onion, carrot, but ugh. Nobody got time for that. I just diced it and threw it in the slow cooker with all the turkey I had. Added some diced fresh sage (because I had no bay leaves or fresh thyme and I loooove sage), DRIED thyme, lots of cracked pepper and pink salt, some poultry seasoning my husband has on hand because I have no idea what it is, a couple shakes of Worcestershire, a cup of wine (is that a lot of sherry? Meh. Not sure. Tastes good today), half a lemon, all the stock. Cooked on low overnight, but it only says to do it for 6 hours or so.
This morning, I removed ALL bones, bone shards, skin… took a few minutes, mine broke down like crazy. Then I added in a 1/2 cup of fregula, because I had it on hand from a Blue Apron recipe I never did. I don’t even know what fregula is, but it LOOKS like Israeli couscous, and that’s all that matters, right? It’s some sort of small, pearled-looking pasta. You could probably sub 1/2 cup of quinoa or rice, too! Or whatever noodles you love. MAKE IT YOUR OWN.
Let me know if you try it, and what substitutions you make.

The only thing that sucked was fishing out the bones, skin, and shards of bone…. I’ll probably do that a few more times before serving.

Soup looks really dark in this pic, but I think because this was a small bowl?
And I am no professional photographer, let’s be real.

 

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