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