After-Thanksgiving Turkey Soup Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling
MAKES: 16 servings

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

  1. 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.
  2. 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.
  3. 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).
Originally published as After-Thanksgiving Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for After-Thanksgiving Turkey Soup

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 27, 2014

"This is the best recipe for that left over turkey carcass. Total comfort food. The only thing I do different is use a 1/2 cup of flour and it's still plenty thick enough for us."

MY REVIEW
Reviewed Apr. 14, 2013

"Yum!!! This was such a wonderful comfort food, I'll make turkey's year round just to make this again. I did use about 2 Tbsp of chicken bouillon and that seemed just right. I froze the excess of turkey and broth (separately) so I can make another batch or half a batch later, but I think already made, this soup would probably freeze well."

MY REVIEW
Reviewed Nov. 24, 2012

"very tasty! have made this the past 2 years, we all love it! added some greens (leftover kale) and substituted farro for the rice and 1/2 whole wheat/1/2 white flour.also baked carcass at 400deg for 45 min. before boiling for extra flavor..."

MY REVIEW
Reviewed Nov. 23, 2012

"I have been making this soup since its publication in2001, it is simply the best. Now my daughter-in-law Thanksgiving dinner and makes sure she sends the carcass home with me."

MY REVIEW
Reviewed Nov. 9, 2011

"Best turkey soup I have ever had. Even after leaving out the half n half."

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