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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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