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

Allrecipes Member

Recipe Summary test

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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Reviews (771)

Rating: 5 stars
11/24/2006
This soup was incredible! Instead of using regular half and half, I used fat free, and it tasted great! And, another change I made was to put all the vegetables in the food processor, instead of dicing everything. My husband thought it was my "finest work ever"!! I thought so too! Try this soup, it's amazing!!! Read More
(265)
Rating: 5 stars
04/17/2007
Excellent soup! I roasted the turkey carcass in the oven for 30-45 minutes at 400 degrees (turning frequently not to burn) before boiling it to give it more flavor. I also added brown rice (healthier), minced garlic, fat-free half & half, and corn. Read More
(234)
Rating: 4 stars
10/21/2006
I made this soup with a left over breast carcus that I cut filets out of. I added an additional carrot and used non fat half and half ti lighten the recipe a bit. I recommend that you make this soup 2 days ahead of time as it gets better by sitting. Serve with a loaf of hot crusty braed and you have a great cool weather meal. Read More
(128)
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Rating: 5 stars
01/17/2007
The BEST Turkey Soup I have ever eaten in my life. I actually hate turkey soup, but I needed to do something with leftover turkey I had. So Fixed this one. I didn't have any half and half so I used get ready Whipping Creme! If you like Turkey Pot pie, well this is better than that! My whole family loved loved loved this! Needed more salt for sure and I did add a pinch of garlic powder, around 1/2 teaspoon, in it as well. This will be a keeper in my house! Loved it thank you so much for sharing it with all of us! Read More
(120)
Rating: 4 stars
11/24/2007
Excellent soup. I cut way back on the butter, using approx, 2 T, and did not add the flour or the cream (trying to atone for my caloric sins) and it was perfectly fine without. Read More
(108)
Rating: 5 stars
12/16/2007
REALLY EXCELLENT soup! My husband was kinda "iffy" on it but he's not someone who considers soup to be a meal. Previous reviewers were right when they say this actually tastes better a day or two after you cook it. It seems to get thicker and richer. I don't think I would make this with just turkey stock if I didn't have a turkey carcass to make it with because I think the simmering of the soup with the carcass really makes the flavor of this soup. This will definitely be a recipe I make after every turkey I cook. I'm already looking forward to making it again with our Christmas turkey! Great recipe! Read More
(73)
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Rating: 5 stars
01/01/2007
A good recipe. Not exactly sure how much stock I began with...I had a huge stock pot full to begin with, but ended up with a huge dutch oven full of soup with leftover stock to freeze... I did add one large clove of crushed GARLIC and two BAY LEAVES to the stock. I cut the butter WAY down to about 3 tablespoons, dissolved 2 bouillion cubes in a cup of water and added it with the flour, to the onion/carrot/celery mixture; used 1/2 of a very large onion; used only 1 cup of fat free half and half; I did add a bag of frozen vegetables, a small container of leftover STUFFING, (broken up), and used pastina instead of rice; did not include salt in my soup. Came out exceptionally well. My husband loved getting the tidbits of stuffing in his soup...and raved about the broth. Read More
(69)
Rating: 5 stars
12/11/2006
This soup is the bomb! Wow! Just made it today for dinner and it was delicious. I never usually do anything with my leftovers from Thanksgiving, but this soup gave me an excuse to try. I followed the suggestions of alot of people and used fat free half and half, and it turned out great. I also used a can of cream of potato soup to cut down on the amount of flour. It was amazing! Now I know what I will do with my leftover Christmas turkey. Thanks for the wonderful recipe! Read More
(68)
Rating: 5 stars
11/15/2007
FABULOUS SOUP!! This was so easy to make and exceptionally good to eat! I used fat free half and half and extra veggies. I also added a clove of garlic and some sprigs of fresh rosemary and thyme to give it an extra flavor boost. serve with a loaf of crusty bread... YUMM! Read More
(58)