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This recipe is super quick, easy, and absolutely delicious. I make it the day after Thanksgiving to get rid of the leftover turkey and corn we always have at our feast. The sour cream gives the soup a bright, tangy flavor that keeps the soup light, not heavy. To make the turkey stock, simply throw the bones of the turkey in a large pot with a few celery ribs, salt and pepper, and dried thyme, fill with water, and boil for 1-3 hours, or until the stock is the color you are looking for.
Units: US | Metric
Serving Size: 1 (1711 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemon pepper seasoning