*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!!
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.
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.
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!
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!
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.
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!
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!
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