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    You are in: Home / Recipes / Williamsburg Turkey Soup Recipe
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    Williamsburg Turkey Soup

    Williamsburg Turkey Soup. Photo by portr8s_6050422

    1/5 Photos of Williamsburg Turkey Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    CURLEYBERLEY's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on December 28, 2013

      55

      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 rice...it 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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Williamsburg Turkey Soup

    Serving Size: 1 (672 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 599.9
     
    Calories from Fat 364
    60%
    Total Fat 40.5 g
    62%
    Saturated Fat 25.3 g
    126%
    Cholesterol 111.1 mg
    37%
    Sodium 1069.7 mg
    44%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.9 g
    15%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    turkey carcass

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