- 1 leftover carcass of turkey carcass of an original turkey that weighed 10 to 12 pounds
- 2 quarts of water
- 1 medium onion which is cut into wedges
- 1/2 teaspoon of salt
- 2 pieces of bay leaves
- 1 cup of chopped carrots
- 1 cup of long grain rice, uncooked
- 1/3 cup of chopped celery
- 1/4 cup onion, chopped
- 1 can of soup of condensed cream of chicken or cream of mushroom soup
- Shred meat from turkey carcass. This is the first step. Once all the meat to be used is obtained, place the meat along with remaining bones in a stockpot. Add in bay leaves, salt, and onion. Bring the mixture to a boil. Lower the heat after it starts to boil and allow the mixture to cook for 2 hours.
- Obtain broth and cooked meat. Once the carcass is cooked in the above way it is ready to be used in different ways. You can start by straining the broth; if there is excess you can stock it away. Skim fat and meat from the carcass and put aside. Discard ingredients like bay leaves from the broth.
- Boil the broth. The amount that you wish to use for soup should be put back in the pot. Add in remaining ingredients like chopped onion, celery, carrots, and rice. Cook till rice and vegetables are tender. Once the above ingredients are mixed in the broth and brought to a boil one can reduce the heat and simmer the broth. Allow the simmering to happen by covering the pot. This would additionally take 20 minutes.
- Prepare the soup. Once the soup is ready, remove the meat pieces from the bones and make them bite-sized portions. Add them to the soup. Add in the cream soup to the broth and cook till a medium consistency is achieved. Add in the meat and serve.
- Excess broth can be stored and used later for making other dishes.
- If meat is in excess, it can be used for preparing any gravy based dish as well.