Turkey Soup

★★★★★ 1 Review
Jacquehodges avatar
By Jacque Hodges
from Tempe, AZ

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.

serves 8-10
prep time 30 Min
cook time 2 Hr 30 Min

Ingredients

  • 1
    turkey carcass
  • 2 qt
    water
  • 1 md
    onion, halved
  • 1/2 tsp
    salt
  • 2
    bay leaves
  • 1 c
    carrots, chopped
  • 1 c
    uncooked rice
  • 1/3 c
    chopped celery
  • 1/4 c
    chopped onion
  • 1 can
    condensed cream of chicken or cream of mushroom soup, undiluted
  • 1 pkg
    sliced mushrooms (optional)
  • meat from the turkey carcass. i used meat from a turkey i had cooked at an earlier time and frozen.
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How To Make

  • 1
    Place 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.
  • 2
    Remove 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.
  • 3
    Add 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.
  • 4
    Add turkey from the carcass or leftover frozen turkey. Add cream soup and heat through.
  • 5
    Season with salt and pepper to taste.

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