After-Thanksgiving Turkey Soup

5.0(8)

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.

by AZPARZYCH·published 2009-11-02

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Servings

16 serving(s)

Total time

1h 50m

prep 1h 10m

Calories / serving

225 kcal

Ingredients (11)

serves

1 leftover turkey carcass
3 medium onions, choppedonion
2 large carrots, dicedcarrot
2 celery ribs, dicedcelery
1 cup butter, cubedbutter
1 cup all-purpose flourflour
2 cups half-and-half creamcream
1 cup long grain rice, uncookedlong-grain-rice
2 teaspoons saltsalt
1 teaspoon chicken bouillon granulechicken
3/4 teaspoon pepperpepper

Instructions (9 steps)

01Place 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.
02Remove carcass; cool. Set aside 3 quart broth.
03Remove turkey from bones and cut into bite-size pieces; set aside.
04In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.

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Rich recipe — supports nutrition-aware planning.