Homemade Turkey Soup
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 soup that's tasty and economical.
- Preparing Time: 30 minutes
- Total Time: 3 hours and 5 minutes
- Served Person: 8
soup
side dish
main dish
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 cup chopped onion
- 1 cup chopped carrots
- 2 quarts water
- 1 leftover turkey carcass (from a 10- to 12-pound turkey)
- 1 medium onion halved
- 1 cup uncooked long grain rice
- 1/3 cup chopped celery
- 1 (10-3/4 ounce) can condensed cream of chicken soup or cream of mushroom
- Carbohydrate 28.923545 g
- Cholesterol 2.836925 mg
- Fat 2.8892075 g
- Fiber 1.20947498893738 g
- Protein 3.3573425 g
- Saturated Fat 0.72022025 g
- Serving Size 1 1 Serving (227g)
- Sodium 533.39145 mg
- Sugar 27.7140700110626 g
- Trans Fat 0.5321825 g
- Calories 157 calories
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. 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. 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).
