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After-Thanksgiving Turkey Soup

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


  • 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


  • 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).

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After-Thanksgiving Turkey Soup (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer