Home Made Turkey Soup

• 8-10 Servings
• Prep: 30 min. Cook: 2 hours 35 min.

30 155 185

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
• 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).
• I had leftover spinach from a spinach artichoke dip I made earlier in the day, so I put that in too.  Added some nice color!