Homemade Turkey Soup Recipe
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 turkey soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 cup chopped onion
- 1 cup chopped carrots
- 2 bay leaves
- 1 cup uncooked long grain rice
- 1/3 cup chopped celery
- 2 quarts water
- 1 medium onion cut into wedges
- 1 leftover turkey carcass (from a 10- to 12-pound turkey)
- 1 can (10-3/4 ounces) condensed cream of chicken or crea undiluted
- Carbohydrate 25.8618554170614 g
- Cholesterol 0 mg
- Fat 0.26132583333756 g
- Fiber 1.23030415510369 g
- Protein 2.39084625004649 g
- Saturated Fat 0.0694783333351086 g
- Serving Size 1 1 -10 serving (304g)
- Sodium 26.1888333214815 mg
- Sugar 24.6315512619578 g
- Trans Fat 0.0474708333345168 g
- Calories 117 calories
Directions 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 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). Originally published as Homemade Turkey Soup in Quick Cooking November/December 2005, p23 Print Add to Recipe Box Email a Friend
