After-Thanksgiving Turkey Soup


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

Prep Time:
1 hr 10 mins
Cook Time:
40 mins
Total Time:
1 hr 50 mins
16 servings


  • 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


  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.