Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 245
  • Fat:
  • 15 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 57 mg
  • Sodium:
  • 493 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g

After-Thanksgiving Turkey Soup

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

SERVINGS

16

CATEGORY

Main Dish

METHOD

Other stovetop

PREP

15 min.

COOK

150 min.

TOTAL

165 min.

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).

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008