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After-Thanksgiving Turkey Soup Recipe

100% would make again

As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina

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16 Servings
Prep: 15 min. Cook: 2-1/2 hours + cooling

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
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 uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
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 qt. 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 qt. 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. Yield: 16 servings (about 4 quarts).

After-Thanksgiving Turkey Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140

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