Williamsburg Inn Turkey Soup Recipe

4.5 3 3
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Williamsburg Inn Turkey Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 turkey carcass
  • 4 quarts water
  • 3 large onions, chopped fine
  • 3 stalks celery, chopped fine
  • 2 large carrots, chopped fine
  • 1/4 cup uncooked long grain rice
  • 1 cup butter or margarine
  • 1-1/2 cups flour
  • 1 pint half-and-half
  • 3 cups diced cooked turkey
  • 1/2 teaspoon poultry seasoning, if desired
  • Salt, pepper to taste

Directions

In large kettle, cook turkey carcass with water to make 3 qt. stock. remove bones; reserve meat for soup. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice and 1 qt. of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter or margarine. Blend in flour and heat until bubbly. Add half-and-half and remaining 2 qts. stock to butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4 to 4-1/2 qts.
Originally published as Williamsburg Inn Turkey Soup in Country Woman January/February 1989, p29

  • 1 turkey carcass
  • 4 quarts water
  • 3 large onions, chopped fine
  • 3 stalks celery, chopped fine
  • 2 large carrots, chopped fine
  • 1/4 cup uncooked long grain rice
  • 1 cup butter or margarine
  • 1-1/2 cups flour
  • 1 pint half-and-half
  • 3 cups diced cooked turkey
  • 1/2 teaspoon poultry seasoning, if desired
  • Salt, pepper to taste
  1. In large kettle, cook turkey carcass with water to make 3 qt. stock. remove bones; reserve meat for soup. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice and 1 qt. of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter or margarine. Blend in flour and heat until bubbly. Add half-and-half and remaining 2 qts. stock to butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4 to 4-1/2 qts.
Originally published as Williamsburg Inn Turkey Soup in Country Woman January/February 1989, p29

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Reviews forWilliamsburg Inn Turkey Soup

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MY REVIEW
teadrinkinlady User ID: 3712154 52068
Reviewed Nov. 27, 2012

"I really like this soup recipe. I added some spices as I didn't have the carcass to make my broth. Instead I used bullion and poultry seasoning. To smoke it a bit I added some pureed chipolte pepper in adobo sauce (my new favourite flavour enhancer). I would have added a bit more veggies, rice and turkey to have it be a bit meatier. Overall it is a great recipe to make and tweak for your family's tastes!"

MY REVIEW
DawnLockhart User ID: 3466471 78974
Reviewed Aug. 21, 2012

"This is the BEST turkey soup you will ever eat! I have been known to cook a turkey specifically to make this soup! It also freezes very well so you can enjoy it again at a later date."

MY REVIEW
suekg User ID: 3417903 21213
Reviewed Dec. 7, 2008 Edited Nov. 2, 2015

"When I make this again I will add some bullion or more seasoning.Other than that it was very good and filling. Round two and many tweaks. I saut?ed the vegs for 5 minutes then added 3 quarts of water with 4 Tablespoons of chicken base then boiled another 10-15 minutes. Made the roux as stated and when thick put it in with the veggies and broth Threw in a cup or so of leftover cooked rice and chopped up a couple leftover chicken breasts. It was good and I got to use up leftovers."

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