After-Thanksgiving Turkey Soup

READY IN: 1hr 50mins

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.

Top Review by 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!

Ingredients Nutrition


  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.

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