After-Thanksgiving Turkey Soup

Name: After-Thanksgiving Turkey Soup
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 16 serving(s)
Ingredients: 1 leftover turkey carcass; 3 medium onions, chopped; 2 large carrots, diced; 2 celery ribs, diced; 1 cup butter, cubed; 1 cup all-purpose flour; 2 cups half-and-half cream; 1 cup long grain rice, uncooked; 2 teaspoons salt; 1 teaspoon chicken bouillon granule; 3/4 teaspoon pepper

(8)

Recipe by AZPARZYCH

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.

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READY IN: 1hr 50mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

1

leftover turkey carcass
3

medium onions, chopped
2

large carrots, diced
2

celery ribs, diced
1

cup butter, cubed
1

cup all-purpose flour
2

cups half-and-half cream
1

cup long grain rice, uncooked
2

teaspoons salt
1

teaspoon chicken bouillon granule
³⁄₄

teaspoon pepper

DIRECTIONS

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove carcass; cool. Set aside 3 quart broth.
Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
Reduce heat; stir in flour until blended.
Gradually add 1 quart of reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

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