After-Thanksgiving Turkey Soup

AZPARZYCH's Note:

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.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 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
• ¾ 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

[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.

[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!

[2Bleu]

This is a great way to get the last bits of the turkey. I did add a bit of sage, and used egg noodles in lieu of rice. I also threw in the last of the leftover corn. Nice creamy soup, thanks for sharing the recipe.