Leftover Turkey Soup (Slow Cooker) recipe
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Ingredients
- 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
Nutrition Info
- 1876.7 caloriescarbohydrate: 54.5 gcholesterol: 426.3 mgfat: 140.8 gfiber: 5 gprotein: 92.5 gsaturatedFat: 36.6 gservingSize: -sodium: 1541.5 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Leftover Turkey Soup (Slow Cooker)
Directions
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Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
Pour broth back into slow cooker, add chopped carrots, chopped celery, and chopped onion.
Cook on Low for 3 hours. Add penne pasta to slow cooker, cook for 2 1/2 more hours.
Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.