Leftover Turkey Soup (Slow Cooker)

• 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)

1. Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
2. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
3. Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
4. Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
5. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

chicken broth, turkey carcass, onion, carrots, celery stalks, bay leaves, carrots, celery, onion, penne pasta, turkey, condensed cream

Taken from www.allrecipes.com/recipe/235330/leftover-turkey-soup-slow-cooker/ (may not work)