INGREDIENTS:

  • 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

DIRECTIONS:

  1. Place the turkey carcass in a stockpot
  2. Add the water, onion, salt and bay leaves.
  3. Slowly bring to a boil over low heat; cover and simmer for  hours.
  4. Remove carcass; cool.
  5. Strain broth and skim fat.
  6. Discard onion and bay leaves.
  7. Return broth to the pan.
  8. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
  9. Remove turkey from bones; discard bones and cut turkey into bite-size pieces.
  10. Add turkey and cream soup to broth; heat through.

Originally published as Homemade Turkey Soup in Quick Cooking November/December 2005, p23