Leftover Turkey Soup (Slow Cooker)

1. Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.

2. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.

3. Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.

4. Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.

5. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Cook's Note:

This recipe can be adapted to the stove top for a shorter cook time (saute veggies before adding them to the broth).

Although I prefer the onion and celery minced, the carrots and turkey meat should be cut into larger bite-sized pieces.

Editor's Note:

The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. The actual amount of these ingredients consumed will vary.