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Homemade Turkey Soup

 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 turkey 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, 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


  • 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 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).