Leftover Turkey Soup (Slow Cooker)

Ingredients

• 2 quarts chicken broth
• 1 turkey carcass, skin and meat removed
• 1 onion, quartered
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 2 bay leaves
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of mushroom soup (optional)

Directions

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

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

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

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

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