Don’t throw out that turkey carcass! Those bones and bits of meat are full of great flavor. This is an easy leftover recipe to make and it will last for days.
Homemade Turkey Soup
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
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
1. 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 2 hours.
2. Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pot. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
3. 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).
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