Prep Time:
20 mins
Cook Time:
10 hrs
Total Time:
10 hrs 20 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
Cook’s Note
This recipe can be adapted for the stovetop with a shorter cook time; sauté the veggies before adding them to the broth.
Although I prefer the onion and celery to be minced, the carrots and turkey meat should be cut into larger bite-sized pieces.
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.
Nutrition Facts (per serving)
1877
Calories
141g
Fat
55g
Carbs
93g
Protein
le>
