Slow Cooker Leftover Turkey Soup

Ingredients Needed

• 2 quarts chicken broth

• 1 turkey carcass, skin and meat removed

• 1 onion, quartered

• 2 carrots, halved lengthwise

• 3 celery stalks, halved lengthwise

• 2 bay leaves

• 1 cup chopped carrots

• ⅓ cup chopped celery

• ¼ cup chopped onion

• 2 cups penne pasta

• 3 cups chopped cooked turkey

• 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)

Instructions

1. In a slow cooker, combine chicken broth, turkey carcass, quartered onion, halved carrots, halved celery, and bay leaves.

2. Set the slow cooker to High and cook for 4 hours. Strain the broth, discarding the solids, and transfer the broth to a bowl. Clean the slow cooker.

3. Return the broth to the slow cooker, then add the chopped carrots, celery, and onions.

4. Set the slow cooker to Low and cook for another 3 hours. Then, stir in the penne pasta and continue cooking for an additional 2 1/2 hours.

5. Finally, add the turkey meat and cream of mushroom soup, and cook for 30 more minutes until heated through.

Tips from the Chef

Note from the Editor:

The nutritional information for this recipe includes the full amount of the turkey carcass and vegetables used in the broth. Keep in mind that the actual amount consumed may vary depending on serving size.

Nutrition Information (per serving)