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Homemade Turkey Soup Recipe

Homemade Turkey Soup Recipe photo by Taste of Home

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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

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Homemade Turkey Soup Recipe

Prep: 30 min. Cook: 2 hours 35 min.

Yield: 8-10 Servings

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).

Originally published as Homemade Turkey Soup in Quick Cooking November/December 2005, p23

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Reviews for Homemade Turkey Soup

Homemade Turkey Soup

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Reviewed on Jan. 12, 2012 by keysawyte

Very good.....I used noodles in stead of the rice, but will make it with the rice next.

Reviewed on Dec. 30, 2011 by audreyperry

Very quick and easy. Will try some wild rice next time, as well as adding fresh mushrooms. Freezes well too.

Reviewed on Dec. 16, 2011 by avismoo2

I modified this slightly. Used my slow cooker to cook the soup, and added cooked noodles instead of rice. It was delicious!!

Reviewed on Dec. 06, 2011 by sjaaheim

Was easy to make and follow recipe. Flavor was great.

Reviewed on Dec. 05, 2011 by kcinto

Easy & tasty!

Reviewed on Dec. 02, 2011 by airforcewife2011

It's very tasty, I made this today and both me and my husband loved it. The only complaint I would have is that I think it needs another textural element, because it's all kinda the same texture. but it was very tasty, and I will make it again

Reviewed on Nov. 30, 2011 by katlaydee3

This was excellent. When I heated up the leftovers, I added the juice of 2 lemons and it tasted just like the Chicken Lemon Rice soup at Greek restaurants.

Reviewed on Nov. 30, 2011 by sd20

I put the carcass in the crockpot and used some turkey broth and water to equal the 2 quarts. I used fine noodles but I am sure any noodles or rice would be good! This is a very good and easy recipe..:)

Reviewed on Nov. 29, 2011 by itsmitherapy

Had to modify recipe a bit as I had already cooked out the carcus with onion, parsnips and carrorst. So I heated up my broth and turkey added new veggies, and the rice. I added the mushroom soup and called it the secret ingredient. It was soooo very tasty and the fam loved it.

Reviewed on Nov. 28, 2011 by shecooksalot

What a great way to use up the remains of my Thanksgiving turkey. I didn't have cream of mushroom so I used some fat free milk instead and it was very delicious. Even the picky kids liked it. Will make again!

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