After-Thanksgiving Turkey Soup

Submitted by AZPARZYCH

"Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use."

 

• Ready In: 1hr 50mins
• Ingredients: 11
• Serves: 16

ingredients

• 1 leftover turkey carcass
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup long grain rice, uncooked
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granule
• 3⁄4 teaspoon pepper

directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove carcass; cool. Set aside 3 quart broth.
3. Remove turkey from bones and cut into bite-size pieces; set aside.
4. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
5. Reduce heat; stir in flour until blended.
6. Gradually add 1 quart of reserved broth.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
9. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Reviews

[breezermom]

So creamy and delicious! I halved the amount of butter, and also used fat-free half-and-half to cut the fat content in this recipe. Even after my changes, this turned out totally delicious. I did cook my stock for 3 hours uncovered instead of 1 hour covered to make it a bit richer. Thanks for sharing your recipe!

 

[katew]

Great winter's meal - I subbed tomato passata for the half and half to make it healthier for me - just a personal preference, also I doubled the carrots. Made for Everyday is a Holiday.

 

[Outta Here]

A very hearty, filling soup. I made it a bit healthier by cutting the amount of butter to 1/4 cup and used low-fat milk instead of half-and-half, and it was still plenty rich. A nice change from our usual turkey-noodle soup.

 

[Annacia]

I used this recipe to make, guess what? After Thanksgiving Chicken Soup! With only 3 of us this year we didn't need need a turkey (and I like chicken more anyway, lol). All of the good stuff in the recipe, including good stock from the roasting bird, went into the pot except the butter, flour and cream and got a beautiful chicken and rice soup. I just prefer broth soups to creamy ones and it really helped trim the fat. Lots of wonderful flavor, healthy and no wasted chicken other than skin and bones. The only thing left to say is: Yum!

 

[miapnigrelli]

I make a lot of soups, and this one was the best ever!! Try it and enjoy