Creamy Delicious Turkey Soup!

I found the base of this recipe from AllRecipes but have made this so many times and tweaked it so many times that it's not truly the original anymore. This is my absolutely FAVORITE way to use up some leftover turkey meat. Don't throw away that turkey carcass! It's imperative here. I don't think I would bother making this soup without the turkey carcass step because I feel it adds an incredible amount of flavor. I also like to add a few diced potatoes sometimes. I hope you like this as much as we do! My 2 and 4 year old LOVE it!

• Ready In: 2 hrs
• Serves: 16
• Yields: 16

Ingredients

• 1  turkey carcass
• 2  bay leaves
• 3  medium onions, chopped
• 2  large carrots, diced
• 2  celery ribs, diced
• 4  garlic cloves, minced
• 1⁄2 cup butter, cubed
• 1  cup all-purpose flour
• 2  cups half-and-half cream (can use fat free)
• 1  cup long grain rice, uncooked
• 2  teaspoons salt
• 1  teaspoon chicken bouillon granule
• 3⁄4 teaspoon pepper
• 2  potatoes, peeled and diced (optional)

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
3. In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.