Leftover Turkey Soup (Slow Cooker)

Ingredients

• 2  bay leaves 
• 1 cup carrots chopped
• 0.3 cup celery chopped
• 3  celery stalks halved lengthwise
• 2 quarts chicken broth 
• 0.3 cup onion chopped
• 2 cups penne pasta 
• 1  turkey carcass 
• 3 cups turkey cooked chopped

Equipment

• bowl
• slow cooker

Directions

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.
5. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
6. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.