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!
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.
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.
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!
I make a lot of soups, and this one was the best ever!! Try it and enjoy
I totally enjoyed this soup...I used turkey wings that were leftover from Make Ahead Turkey Gravy...I also omitted the rice because I'm watching my carb intake...thanks for posting it...=)
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.
Cant wait to try this...looks so yummy!! Im also from Wisconsin and love warm soup in the cold winter months....Thanks for posting, im sure it will taste GREAT!!! :o)