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 flavour, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that’s tasty and economical
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- Prep Time: 30 min.
- Cook Time: 2 hours 35 min.
- Ready Time: 32
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
Recipe Steps:
- 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).
