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Homemade Turkey Soup
You can make the most of even the smallest pieces of leftover holiday turkey with this homemade soup. 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 meal that's tasty and economical. —June Sangrey, Manheim, Pennsylvania
Ingredients
- 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 (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions
- 1. Place the turkey carcass in a stockpot; add the water, onion wedges, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
- 2. 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.
- 3. Remove turkey from bones; discard bones and cut turkey into bite-sized pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
1 cup: 128 calories, 2g fat (1g saturated fat), 3mg cholesterol, 391mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
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