After-Thanksgiving Turkey Soup
Total TimePrep: 15 min. Cook: 2-1/2 hours + cooling
Makes16 servings (about 4 quarts)
- 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.
Oct 11, 2017
I made this soup last night and it was delicious, but I did modify it -thanks to my boyfriend's mom!! :) I'm learning that the key to a good soup is minimizing the fat from the meat. The fat changes the flavor in a soup and not in a good way. So, I place my turkey carcass in a crock-pot covered in water (just 1/2 inch) on low heat for a minimum 24 hrs. adding more water as needed to keep the bones covered in water. Strain bones/meat from the broth and debone meat setting it aside in the refrigerator. Put broth in a large bowl and set aside on the counter to come to room temperature. Cover broth and chill overnight - this will help the fat to come to the surface. In the morning, use a strainer to skim the fat off the top and discard. The broth is now ready to make soup. I used 1/2 cup butter, 1 medium onion, and added 1 tsp. minced garlic, 4 large carrots, 4 celery ribs, and 1/2 small pkg. of mushrooms. Since there's enough salt in the bouillon, I did not add any salt. I did add 1 tsp. each of thyme and parsley, as well as 1 bay leaf. So super yummy!!
Dec 6, 2016
I made this yesterday. It was fantastic. So glad it's a big batch! I cooked it a little longer.....I had rice tenderness issues. The flavor was great and the whole family loved it. Very creamy! thanks for sharing
Dec 26, 2015
Wonderful soup, on a whim as I was adding the last ingredients to the pot I added a teaspoon of thyme, Mmmmm.
Nov 23, 2014
This has become my annual Black Friday tradition. My daughter starts asking in July if I'm making it! I think it's even better a couple days later. I don't change anything, prepare it just as it says and it is a big hit every year.
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.
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.
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...
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.
Nov 9, 2011
Best turkey soup I have ever had. Even after leaving out the half n half.
Feb 21, 2011
This is Fabulous! I also make it after I roast a chicken.
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