After Thanksgiving Turkey Soup Recipe

Ingredients for After Thanksgiving Turkey Soup

• 1 whole turkey carcass
• 1 medium onion, chopped
• 2 carrots, chopped
• Celery Ribs
• 2 tablespoons butter
• All Purpose Flour
• Half And Half Cream
• Long Grain Rice
• 1 teaspoon salt
• Chicken Bouillon Granule
• 1/2 teaspoon black pepper

How to Make After Thanksgiving Turkey Soup

1. Place turkey carcass in a large (6-8 quart) soup kettle or Dutch oven. Cover with 8 cups of water.
2. Bring to a rolling boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour.
4. Remove carcass from pot using tongs or a slotted spoon. Let cool slightly.
5. Once cool enough to handle, shred all the meat from the bones and discard the bones and skin. Set aside 3 cups of broth.
6. In the same soup kettle or Dutch oven, melt 2 tablespoons of butter over medium heat.
7. Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Sauté until tender, about 5-7 minutes.
8. Reduce heat to low. Stir in 2 tablespoons of all-purpose flour until well blended, cooking for 1 minute.
9. Gradually whisk in 1 cup of reserved broth until smooth.
10. Bring to a gentle boil, then cook and stir for 2 minutes, or until slightly thickened.
11. 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.
12. Reduce heat to low, cover, and simmer for 30-35 minutes, or until rice is tender and the soup has thickened to your liking.
13. Taste and adjust seasonings as needed before serving.