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After-Thanksgiving Turkey Soup

  • 2minutes
  • 225calories

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Ingredients Jump to Instructions ↓

  1. 1 leftover turkey carcass

  2. 3 medium onions , chopped

  3. 2 large carrots , diced

  4. 2 celery ribs , diced

  5. 1 cup butter , cubed

  6. 1 cup all-purpose flour

  7. 2 cups half-and-half cream

  8. 1 cup long grain rice , uncooked

  9. 2 teaspoons salt

  10. 1 teaspoon chicken bouillon granule

  11. 3/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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.

  2. Remove carcass; cool. Set aside 3 quart broth.

  3. Remove turkey from bones and cut into bite-size pieces; set aside.

  4. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.

  5. Reduce heat; stir in flour until blended.

  6. Gradually add 1 quart of reserved broth.

  7. Bring to a boil; cook and stir for 2 minutes or until thickened.

  8. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.

  9. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. ?

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