Bones of 1 roast turkey
2 qts. cold water
1 carrot, chopped
1/3 c. chopped celery
1 sm. onion
6 tbsp. uncooked rice
1 can condensed cream of chicken soup

Place turkey, vegetables, and water in a kettle. Cover and simmer for 2 hours. Strain. This should make 1 1/2 quarts of stock. Add uncooked rice to stock and cook until soft. Add chicken soup and stir with wire whisk. Bring to a boil and serve. Serves 6.