Williamsburg Inn Turkey Soup

Total Time
Prep 0 mins
Cook 0 mins

I haven't made this yet but sounds like a good way to use up that leftover turkey carcass and meat. Not sure of prep or cook times. Found the recipe in Taste of Home magazine.

Ingredients Nutrition


  1. In large kettle, cook turkey carcass with water to make 3 quarts of stock.
  2. Remove bones; reserve meat.
  3. Strain stock and set aside.
  4. In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
  5. Bring to a boil.
  6. Reduce heat; cover and cook for 20 mins; set aside.
  7. In a large soup kettle, melt butter.
  8. Blend in flour and heat until bubbly.
  9. Add half& half and remaining stock; cook and stir until bubbly.
  10. Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
  11. Heat slowly to serving temperature.


Most Helpful

DELICIOUS! When making the stock, I added in some onion, carrot, and celery for some extra flavor; also our turkey was smoked, so I think that added even more great flavors to the broth/soup. I used 1 onion, 3 carrots, 3 celery stalks, and 1 large clove of garlic; sauteed them in some olive oil for a few minutes before adding the stock and rice. Also, I used 1 cup of flour (instead of the 1 1/2 cup) and the consistency was perfect. Used 1/2 cup wild rice (uncooked; w/out the seasoning packet) and also used 1 1/2 cups whole milk and 1/2 cup heavy cream as I didn't have any half-and-half. Will definitely be making this a permanent after-Thanksgiving-tradition for our family! :)

unmistakable1 November 28, 2009

Jan 11, 2004 This was easy to make but was so thick from the 1 1/2 cups of flour. I feel this would have been better if a person used half the amount of butter and flour that this recipe calls for. Because made as written this is almost like a gravy. I told my husband we should put it over toast. You may also want to double the amount of rice used. UPDATE:Feb.14,04 I took out some soup I had frozen and used it on mashed potatoes. It is GREAT this way, used as a gravy.

Charlotte J February 14, 2004

Delicious. I too altered the roux. I used 12 T butter instead of 16 and 1 cup of flour. And I used 2% milk with a little cream, instead of all half and half.

JoanieM November 23, 2010

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