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 off 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.
Yield: 8-10 servings (about 2 quarts).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8-10 Serving|
|Calories from Fat: 26 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.8mg||1 %|
|Sodium 533.4mg||18 %|
|Potassium 123mg||3 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 27.7g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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