1 leftover Thanksgiving or Christmas turkey carcass or: 4 cups of cup up turkey (smoked turkey works well with this recipe)
4 cups water (approx.)
1/4 cup each of finely chopped celery, carrots and onions
1 can chicken broth (4 cans if using cut up turkey)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of mushroom soup w/toasted garlic
2 cans cream of chicken soup
2 cups pre-cooked white and wild rice
1 pint half and half
Season to taste
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Let's Make It
Simmer turkey until meat falls off the bones. When done, remove bones and any turkey skin from the broth. For a richer broth, add any gelled juices from the bottom of the pan. Cool and remove any fat from the top of the broth.
Reheat stock then saute finely chopped celery, carrots and onions in butter and a little chicken broth. Pour remainder of chicken broth to soup stock and add sauted items. Stir in all of the canned cream soups. Add pre-cooked white and wild rice
Let simmer until all ingredients have blended together, stirring well. Before serving, stir in 1 pint of half and half and heat to serving temperature.