Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I found this recipe quite a few years ago in a Southern Living Cookbook. It's a good way to use up some of the leftover turkey from the holidays.

Ingredients Nutrition


  1. Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
  2. Remove carcass and pick off meat. Broth should measure 3 quarts.
  3. Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
  4. Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
  5. Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
  6. Add half and half. Heat through.
Most Helpful

5 5

I have been making this soup since 2001 as away to use every bit of our holiday bird. It's very tasty. As I have become a little more concerned about fat I have played with the recipe & I find adding the fat free half and half works just fine...but skimping on the butter is a no no...I have made it with & without the is always a huge hit at my house and with all the neighborhood children that stop by to see my children & play...I can keep everyone fed. In fact one of those neighborhood kids is off to college & emailed me for my turkey soup recipe....I love that my meals are not only part of some one's fond memories but are part of some one else's holiday tradition!!!

5 5

This was wonderful. Added more of the vegetables, fresh parsley, thyme and a bay leaf. Used chicken thighs which made great tasting broth, a little dry sherry and heavy cream, because it was just a little thin and didn't want to dilute it further. Added cooked rice separately..didn't want the rice to get mushy being left in the soup. Wish I had run across this recipe earlier..definitely a warm comforting soup.

4 5

This is my first time using my turkey carcass instead of throwing it away. We really enjoyed this soup. My daughter, sarahbug, helped with the first step. I no longer have a stockpot for some reason, so I made this in a dutch oven. She said she used about 3 1/2 quarts of water, which was all that would fit. At the end I also ended up skipping the half-and-half because there was no way it would go in the pot. I would not make this again without replacing my stockpot. I made a massive mess! I was told that the half-and-half was not necessary, but sometime I might try it just to see. Really really good. No more turkey carcasses in the garbage!