Creamed Turkey and Rice Soup

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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

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.

Reviews

(6)
Most Helpful

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

Chef Saskatchewan Bound December 28, 2009

Absolutely awesome! I made this last night and my family loved it. I used the carcass from a turkey breast I made two days ago. I had a little trouble with the flour (gluten-free) and butter mixture, but after straining out the lumps of flour, it came out just fine. I also used brown rice and doubled it. I will definitely make this again (just not on a week night). Thanks for the recipe!

Yankee Girl in Latham, NY, USA February 11, 2009

This tastes fantastic. My boys have been taking it for lunch the last two days. I offered them something different for tomorrow and they refused! The only thing I changed is the rice. I used a wild rice blend. Next time I will add a little more. Thanks for sharing!

Mrs. Moon March 04, 2008

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