A simple, flexible recipe for the day after Thanksgiving.
After Thanksgiving, everyone expects the usual lineup of turkey sandwiches and reheated sides — but the real magic is hiding on the legs and wings. These often-forgotten pieces are packed with roasted flavor, collagen, and tender meat just waiting to turn into the most comforting slow-cooker soup.
If you’re looking for a low-effort, big-reward way to stretch your leftovers into a brand-new meal, this crock-pot turkey soup is the answer. You toss everything in, walk away, and come back to a rich broth and fall-apart turkey that tastes like it simmered all day — because it did!
Ingredients
- 2–4 leftover turkey legs and wings
- 1 onion, chopped (or left in big chunks)
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups water or chicken broth
- Salt and pepper to taste
- 1–2 cups egg noodles or 1 cup rice
Instructions
1. Load the crock-pot
Add turkey legs/wings, onion, carrots, celery, garlic, bay leaf, and water or broth.
2. Slow cook
- Low for 8 hours, or
- High for 4–5 hours
The meat will be incredibly tender and the broth rich.
3. Remove bones + shred the meat
Carefully lift out the turkey pieces.
Pull all the meat off the bones and return the shredded meat to the crock-pot.
Discard bones and skin.
4. Add noodles or rice
- Egg noodles: Cook 30 minutes on High
- Rice: Cook 45–60 minutes on High
5. Season and finish
Taste the broth and add salt, pepper, as needed