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      Homemade Turkey Soup, 11/30/2011

      Michael Lanari-Kitchen & Bath Concepts

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      Ingredients

      • 1 leftover turkey carcass (from a 10- to 12-pound turkey)
      • 2 quarts water
      • 1 medium onion, halved
      • 1/2 teaspoon salt
      • 2 bay leaves
      • 1 cup chopped carrots
      • 1 cup uncooked wild 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

      • 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)
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