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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 28, 2013

      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!!!

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    • on July 24, 2013

      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.

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    • on November 30, 2009

      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!

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    • on November 16, 2009

      My absolute favorite soup when I worked at Whole Foods was the Williamsburg Turkey Soup that was only served in Nov & Dec. I never got the recipe, and I've looked a few times to try to find a good one. This was FANTASTIC! I used homemade turkey stock that I had made earlier in the week, added a pound of tofu, because I only had a little bit of leftover turkey thawed, evaporated milk instead of cream, and added a small head of cauliflower that I needed to use up. I can't thank you enough for this recipe! Between my husband and I we ate the WHOLE pot (highly unusual for us to eat that much in one sitting!)

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    • on February 12, 2009

      I was given this recipe 7 years ago and lost it. Thankfully the recipe was posted on this site. I love everything about this soup. Two things I did different from recipe were 1) omitted the celery since I didn't have any on hand and 2) added a tablespoon or so of dried Tarragon. I feel the Tarragon adds so much to the soup. It's an easy soup to make and is so enjoyable. You must try it!

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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
    Total Fat 40.5 g
    Saturated Fat 25.3 g
    Cholesterol 111.1 mg
    Sodium 1069.7 mg
    Total Carbohydrate 52.4 g
    Dietary Fiber 2.6 g
    Sugars 3.9 g
    Protein 7.9 g

    The following items or measurements are not included:

    turkey carcass

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