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, 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
- 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).