Tina Kauffman, Client Services Coordinator
My sisters and our families have a tradition…of gathering the day after Thanksgiving to play games and make holiday goodies to share. Of course, we need to take a break to enjoy a meal together! This soup is one of our favorites – hope it will become one of yours too!
1 leftover turkey carcass
8 cups water
1 medium onion, halved
½ teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
½ cup chopped celery
¼ cup chopped onion
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
- Place the turkey carcass in a stockpot; add the water, halved 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 (approximately 20 minutes).
- Remove turkey from the carcass bones; cut into bite-size pieces. Add turkey and cream of chicken soup to broth; heat through.