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After Thanks Giving Turkey Soup

Holiday.Cook's picture
Ingredients
  Leftover turkey carcass 14 Pound
  Onions 3 Medium, chopped
  Carrots 2 Large, diced
  Celery ribs 2 , diced
  Butter/Margarine 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Half and half cream 2 Cup (32 tbs)
  Uncooked long grain rice 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Chicken bouillon granules 1 Teaspoon
  Pepper 3⁄4 Teaspoon
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 qts 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Turkey
Cook Time: 
100 Minutes
Servings: 
4

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