Homemade Turkey Soup – servings 8-10
· 1 leftover turkey carcass (from a 10- to 12-pound turkey)
· 2 quarts water, or enough to cover carcass
· 1 medium onion, halved
· 1/2 teaspoon salt
· 2 bay leaves
· 1 cup chopped carrots
· 1 cup uncooked long grain rice/or a handful or two of very fine noodles (I like a thicker soup, so I may add more noodles
· 2-3 stalks 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, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce 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 carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
- Remove turkey from the bones; cut into bite-size pieces.
- Add turkey and cream soup to broth; heat through.