Recipe by CURLEYBERLEY
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.
Top Review by Triniyum
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!!!
- 1 turkey carcass
- 4 quarts water
- 1 cup butter
- 1 cup flour
- 3 onions, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 cup long grain rice, raw
- 2 teaspoons salt
- 3⁄4 teaspoon pepper
- 2 cups half-and-half
Directions See How It's Made
- Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
- Remove carcass and pick off meat. Broth should measure 3 quarts.
- Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
- Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
- Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
- Add half and half. Heat through.