Rating: 4.5 stars 4.6
772 Ratings
  • 5 star values: 587
  • 4 star values: 141
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 9

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

Recipe Summary

prep:
1 hr 10 mins
cook:
40 mins
total:
1 hr 50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

290 calories; protein 5.2g; carbohydrates 19.7g; fat 21.3g; cholesterol 56.8mg; sodium 361.6mg. Full Nutrition
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