After-Thanksgiving Turkey Soup Recipe

5 13 19
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After-Thanksgiving Turkey Soup Recipe

Read Reviews
5 13 19
Publisher Photo
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
MAKES:
16 servings
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

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

  • 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
  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

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Reviews forAfter-Thanksgiving Turkey Soup

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Tina User ID: 9277998 276172
Reviewed 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!!"

MY REVIEW
katecrid47 User ID: 7098019 257754
Reviewed 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"

MY REVIEW
stanbob User ID: 3583460 240304
Reviewed 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."

MY REVIEW
richcxx User ID: 8117348 34057
Reviewed 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."

MY REVIEW
TexasR User ID: 2715154 90182
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
tstreich User ID: 1042559 95020
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
lesliejc User ID: 6990619 33777
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
[email protected] User ID: 904591 33271
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
drdad78 User ID: 4726498 33263
Reviewed Nov. 9, 2011

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

MY REVIEW
Bklynlady101 User ID: 5096564 34051
Reviewed Feb. 21, 2011

"This is Fabulous! I also make it after I roast a chicken."

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