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Turkey Soup Recipe

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This recipe for Turkey Soup, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loree Salvo
Added: Sunday, September 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 leftover turkey carcass (10 to 12 lb. turkey)
2 quarts water
1 medium onion, halved
1/2 tsp. salt
2 bay leaves
1 c. chopped carrots
1/3 c. chopped celery
1/4 c. chopped onion
1 c. uncooked long grain rice
1 can (10 3/4 oz.) condensed cream chicken or cream of mushroom soup, undiluted

Directions:
Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle or Dutch oven; bring to a boil. Reduce 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 carrots, celery, onion and rice; cover and simmer until rice and vegetables are tender.
Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
I have made this multiple times after Thanksgiving dinner. While everyone is resting this can be made and eaten for supper that night. Can also substitute chicken for this. May seem hard, but is really easy.

 

 

 

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