Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)2 quarts water1 medium onion, cut into wedges1/2 teaspoon salt2 bay leaves1 cup chopped carrots1 cup uncooked long grain rice1/3 cup chopped celery1/4 cup chopped onion1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Preparation
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 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.
