Homemade Turkey Soup

You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania

8-10 ServingsPrep: 30 min. Cook: 2 hours 35 min.

Ingredients

•1 leftover turkey carcass (from a 10- to 12-pound turkey)

•2 quarts water

•1 medium onion, halved

•1/2 teaspoon salt

•2 bay leaves

•1 cup chopped carrots

•1 cup uncooked long grain rice

•1/3 cup chopped celery

•1/4 cup chopped onion

Homemade Turkey Soup (continued)

2 of 2

Ingredients (continued)

•1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

•Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves.

Slowly bring to a boil over low heat; cover and simmer for 2 hours.

•Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves.

Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover

and simmer until rice and vegetables are tender.

•Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add

turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2

quarts).