Cream Of Turkey Or Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Plain, uncomplicated comfort food; wonderful on a rainy./chilly day or just anytime! This came from another site, but I've tweaked it some. Ingredients:
1 turkey or large chicken carcass (like an oven stuffer roaster) |
4 qts. water |
2 large carrots, peeled and diced, parboiled |
2 small onions, peeled and diced |
2 large stalks celery, peeled and diced |
1 cup butter |
1 cup flour |
2 cups half and half |
1 1/2 cups instant rice |
Directions:
1. Boil carcass in 4 qts. water for 1 hour.
2. Remove carcass from broth, and reserve 3 qts. of broth for soup.
3. Take meat off the bones and reserve.
4. Melt butter in your soup pot, add onion and celery, cook until veggies are tender.
5. Add flour to butter and veggies; blend well, then add 1 qt. reserved stock and cook until thick.
6. Add remainder of stock, the parboiled carrots, half and half, meat, and rice.
7. Simmer for 30 to 35 min. until rice is soft.
8. The original recipe called for the carrots to be sauteed with other veggies, but they weren't soft enough for me.
9. Also, it called for 1 c. regular rice, but I found it wanted to stick to the bottom of the pot. The instant works perfectly.
10. I add extra meat to mine as well, to equal about 2 1/2 cups.
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