Leftover Turkey Soup (Slow Cooker)

Ingredients

• 2 quartss chicken broth
• 1 turkey carcass , skin and meat removed
• 1 onion , quartered
• 2 carrots , halved lengthwise
• 3 celerys stalks , halved lengthwise
• 2 bays leaves
• 1 cup chopped carrots
• 0.33 cups chopped celery
• 0.25 cups chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 can condensed cream of mushroom soup , 10.75 ounce

Instructions

1. 1

   Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.

2. 2

   Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.

3. 3

   Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.

4. 4

   Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.

5. 5

   Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.