- 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)
- 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.