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

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Recipe by AZPARZYCH

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After-Thanksgiving Turkey Soup created by Outta Here

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.

Ready In:: 1hr 50mins
Serves:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@AZPARZYCH

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@AZPARZYCH

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"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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review by Annacia

10/16/2013

I used this recipe to make, guess what? After Thanksgiving Chicken Soup! With only 3 of us this year we didn't need need a turkey (and I like chicken more anyway, lol). All of the good stuff in the recipe, including good stock from the roasting bird, went into the pot except the butter, flour and cream and got a beautiful chicken and rice soup. I just prefer broth soups to creamy ones and it really helped trim the fat. Lots of wonderful flavor, healthy and no wasted chicken other than skin and bones. The only thing left to say is: Yum!

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review by miapnigrelli

12/2/2012

I make a lot of soups, and this one was the best ever!! Try it and enjoy

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review by teresas

11/24/2012

I totally enjoyed this soup...I used turkey wings that were leftover from recipe #104292...I also omitted the rice because I'm watching my carb intake...thanks for posting it...=)

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photo by breezermom

11/29/2010

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review by breezermom

11/28/2010

So creamy and delicious! I halved the amount of butter, and also used fat-free half-and-half to cut the fat content in this recipe. Even after my changes, this turned out totally delicious. I did cook my stock for 3 hours uncovered instead of 1 hour covered to make it a bit richer. Thanks for sharing your recipe!

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