Creamed Turkey and Rice Soup

READY IN: 2hrs 15mins
Recipe by Domestic Goddess

A deliciously creamed turkey soup with rice, celery, onions, & carrots. This is my "favorite" soup.

Top Review by Chef Saskatchewan Bound

This is absolutely fabulous! We usually prepare turkey soup with a somewhat clear broth and it was always bland and required too much salt and seasonings to make it edible. I did change a thing or two. I simmered the carcass overnight in a crock pot on low with a couple of bay leaves and an onion. This was because I don't feel like watching any more pots after a big turkey dinner. It worked out great. You just pick up the recipe a few directions down the list. This recipe will forever replace that over seasoned goulash we used to call turkey soup. It might even cause one to cook turkey more often just for the soup! Thanks for sharing

Ingredients Nutrition

Directions

  1. In a large soup kettle, add turkey carcass along with the water.
  2. Bring to a boil, reduce heat to a simmer.
  3. Cover and cook for 1 1/2 hours.
  4. Remove bones; reserve meat for soup.
  5. Strain stock; set aside.
  6. In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
  7. Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
  8. In a large soup kettle, melt butter.
  9. Blend in flour; heat until bubbly, but do not burn.
  10. Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
  11. Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
  12. Heat slowly to serving temperature.
  13. Serves 12-14.
  14. Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.

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