New this month
Get the Allrecipes magazine

Creamy After-Thanksgiving Turkey Soup

Paul

"This is a version of Valorie Walker's recipe with a few of my changes. Enjoy."
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 273 cals
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  2. Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Footnotes

  • Cook's Note:
  • If you like and have the time,you can also put the turkey bones on a baking sheet and roast them for 1 hour (350 degree F oven). Then follow the recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 273 calories; 21.7 g fat; 15.1 g carbohydrates; 5.2 g protein; 57 mg cholesterol; 442 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 33
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a very creamy and yummy soup! It makes a ton so I froze at least half of it. I was amazed that I got 3 cups of turkey off of the carcass which I thought I had pretty well picked over. I ...

Most helpful critical review

My family like this soup.

Most helpful
Most positive
Least positive
Newest

This is a very creamy and yummy soup! It makes a ton so I froze at least half of it. I was amazed that I got 3 cups of turkey off of the carcass which I thought I had pretty well picked over. I ...

My family like this soup.

Edit; you can also substitute small gnocchi for the fettuccine.

The 'Creamy After-Thanksgiving Turkey Soup' came out wonderfully with a few changes. The biggest change was adding barley for thickening, taste and health. Great!

This was delicious! I was sceptical but decided to try it anyway. I substituted evaporated milk for the half and half because it was what I had on hand, and threw in the rest of the stuffing and...

Best soup ever!. ..but put in cut up potatoes with other vegetables instead of pasta. Keeps better too

My go to recipe! I make this with the boiled chicken recipe as well all the time. I only use half the flour. I only use salt, pepper & garlic salt. I also added a bay leaf for additional flavor....

Holy Cow, this is one of the best tasting soup I have ever made!!! The only change that I made is that I added a Tbs of minced garlic and used 6C of chicken broth along with the stock I made fr...

This was a total hit with the entire family! A few got a touch of the flu after thanksgiving so I prepared this soup and made everyone feel just a little bit better. The leftover stuffing real...