- 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 (10-3/4 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 hours.
- 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.
- Remove turkey from bones; discard bones and cut turkey into bite-size pieces.
- Add turkey and cream soup to broth; heat through.
Originally published as Homemade Turkey Soup in Quick Cooking November/December 2005, p23