We all love soup for so many reasons. But most of all, because it’s a no-brainer way to transform leftovers into something new. Turn your turkey leftover to an amazing soup your family will surely enjoy the next day for an after Thanksgiving dinner. This sure will warm your chilly night! Enjoy!
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
1/3 cup chopped celery
1/4 cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup (optional)
Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in your 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 your 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.