Ingredients for After Thanksgiving Turkey Soup
- 1 turkey carcass
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 cup uncooked long-grain rice
- 1 teaspoon salt
- 1 bouillon cube (chicken or turkey)
- 1/2 teaspoon black pepper
- 8 cups water
- 3 cups shredded turkey
- 3 cups reserved turkey broth
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How to Make After Thanksgiving Turkey Soup
- Place turkey carcass in a large (6-8 quart) soup kettle or Dutch oven. Cover with 8 cups of water.
- Bring to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour.
- Remove carcass from pot using tongs or a slotted spoon. Let cool slightly.
- Once cool enough to handle, shred all the meat from the bones and discard the bones and skin. Set aside 3 cups of broth.
- In the same soup kettle or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Sauté until tender, about 5-7 minutes.
- Reduce heat to low. Stir in 2 tablespoons of all-purpose flour until well blended, cooking for 1 minute.
- Gradually whisk in 1 cup of reserved broth until smooth.
- Bring to a gentle boil, then cook and stir for 2 minutes, or until slightly thickened.
- Stir in 1 cup heavy cream, 1 cup uncooked long-grain rice, 1 teaspoon salt, 1 bouillon cube (chicken or turkey), 1/2 teaspoon black pepper, the remaining 2 cups of reserved broth, and the shredded turkey.
- Reduce heat to low, cover, and simmer for 30-35 minutes, or until rice is tender and the soup has thickened to your liking.
- Taste and adjust seasonings as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
47g
Carbs
6g
