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.
- 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
- 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.
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!!!
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.
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!