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    You are in: Home / Recipes / After-Thanksgiving Turkey Soup Recipe
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    After-Thanksgiving Turkey Soup

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on July 28, 2010

      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.

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    • on November 28, 2010

      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!

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    • on November 28, 2010

      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.

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    • on June 10, 2010

      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)

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    • on November 28, 2009

      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.

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    Nutritional Facts for After-Thanksgiving Turkey Soup

    Serving Size: 1 (99 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 225.0
     
    Calories from Fat 136
    60%
    Total Fat 15.2 g
    23%
    Saturated Fat 9.5 g
    47%
    Cholesterol 41.7 mg
    13%
    Sodium 419.6 mg
    17%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.5 g
    6%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    turkey carcass

    Detailed Nutrition Values About Nutrition Info
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