Leftover Turkey Soup

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