turkey soup
(1 RATING)
Everyone but my Mom (too many mushrooms) loves this one. If I make it for Mom the mushrooms are left out. This is a great recipe to use after Thanksgiving when you're trying to figure out what to do with all the left-overs.
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prep time
30 Min
cook time
2 Hr 30 Min
method
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yield
8-10 serving(s)
Ingredients
- 1 - turkey carcass
- 2 quarts water
- 1 medium onion, halved
- 1/2 teaspoon salt
- 2 - bay leaves
- 1 cup carrots, chopped
- 1 cup uncooked rice
- 1/3 cup chopped celery
- 1/4 cup chopped onion
- 1 can condensed cream of chicken or cream of mushroom soup, undiluted
- 1 package sliced mushrooms (optional)
- - meat from the turkey carcass. i used meat from a turkey i had cooked at an earlier time and frozen.
How To Make turkey soup
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Step 1Place turkey carcass in a stockpot. Add water, onion, salt, and bay leaves. Cover and simmer for 2 hours. Or...skip this step and use previously made stock of any kind-chicken, turkey, or vegetable.
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Step 2Remove carcass, cool. Strain broth and skim off fat. Discard onion and bay leaves. Return the broth to the pan. or..use 2 quarts of previously made broth as mentioned above.
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Step 3Add carrots, rice, celery, chopped onion, and mushrooms to the broth and simmer until rice and vegetables are tender. 20-45 minutes depending on what kind of rice you use.
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Step 4Add turkey from the carcass or leftover frozen turkey. Add cream soup and heat through.
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Step 5Season with salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Turkey Soups
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