Recipe by Kathy Kramer McNair
"A great way to use the carcass of a holiday smoked turkey."
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smoked turkey carcass
1 (32 fluid ounce) container
chopped fresh green beans
1 1/2 cups
chopped celery, or to taste
chopped green bell pepper
chopped red bell pepper
1 (4 ounce) package
cream cheese, or more to taste
shredded Cheddar cheese, or to taste
ground black pepper to taste
A perfect way to use the remains of my Greenburg smoked turkey. Very easy to make and so very tasty. I do find that this makes way more than 8 servings.
My family could not get enough of it! I didn't have a turkey or carcass, so I just diced smoked turkey from the store and used chicken broth. Which also saved a couple of hours. It came out great. Making it a second time this week, as well.
Quite good. The folks at the table loved it. My only suggestion would be to cut back on the rice...it will expand.
Good soup, great way to use up left over turkey. I added some additional seasonings and cooked the rice on the side than added it in the last 30 minutes of cooking.
Made this recipe with my smoked turkey. I posted the picture above. everyone loved it! its a very tasty dish. I didn't use any of the bell peppers though because my wife doesn't like those. The "soup" was more of a pot pie filling consistency. very hearty and rib sticking good. I used 48 oz of swanson chicken broth and 1.5 cups of water. if you want more a liquid consistency you should add much more broth and water. or use half a cup of rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Turkey Rice Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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