Jean's Leftover Turkey Soup

My mother-in-law, Jean, wasn't a great cook. She could cook and everything was edible and good, but all her food was pretty plain. In her spice cabinet she had...salt, black pepper, and garlic salt. Really. She made really good egg noodles and tried her best to show me how to make that, but it didn't stick in my head. Lol! She did, however, show me how to make this soup from leftover turkey. And it is really good!

Jean's Leftover Turkey Soup

1 whole leftover turkey
1 box Uncle Ben's Brown and Wild Rice
4 stalks celery, sliced thin
15 ounce canned carrots, undrained
15 ounce canned corn, undrained
water
1 box chicken broth, optional
salt and pepper to taste

Place leftover turkey w/bones in stock pot. Cover with hot water. Bring to a boil, then cook on medium until meat falls off the bones. With tongs and a fork, separate the meat from the bones. Strain the broth. If you want a really rich soup, use this broth for the soup. If, like me, want a lighter soup, reserve 1 cup of the broth. You can still save the rest of the broth and freeze into ice cubes for other soups or to sauté vegetables in.

Very carefully go through the meat and shred, making sure there are no slivers of turkey bones. Place the meat in a Dutch oven and cover with water or use the box of chicken broth. Add the reserved turkey broth. (If you're using just the turkey broth, you may still need to add some water or chicken broth.) Bring to a boil. add the rest of the ingredients and simmer until done, about half an hour.

Note: If you don't want to use rice, use your own seasonings and just make turkey soup. Add more veggies! Barley would be good too! Be creative...have fun!