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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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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 turkey soup that's tasty and economical. 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:
1. 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.
2. 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.
3. 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).
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