After-Thanksgiving Turkey Soup

4.7
(772)
633 Reviews
11 Photos

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

By
Allrecipes Member
Generic Allrecipes Bio image
Allrecipes Member

The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share.

Allrecipes' editorial guidelines
Published on August 2, 2021
11
11
11
11
Prep Time:
1 hr 10 mins
Cook Time:
40 mins
Total Time:
1 hr 50 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 1 leftover turkey carcass

  • 3 medium onions, chopped

  • 2 large carrots, diced

  • 2 celery ribs, diced

  • 1 cup butter, cubed

  • 1 cup all-purpose flour

  • 2 cups half-and-half cream

  • 1 cup uncooked long grain rice

  • 2 teaspoons salt

  • 1 teaspoon chicken bouillon granules

  • ¾ teaspoon pepper

Directions

  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. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

  2. 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.

  3. 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.