Creamy Delicious Turkey Soup! |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is my absolutely FAVORITE way to use up some leftover turkey meat. Don't throw away that turkey carcass! It's imperative here. I don't think I would bother making this soup without the turkey carcass step because I feel it adds an incredible amount of flavor. I also like to add a few diced potatoes sometimes. I hope you like this as much as we do! My 2 and 4 year old LOVE it! Ingredients:
1 turkey carcass |
2 bay leaves |
3 medium onions, chopped |
2 large carrots, diced |
2 celery ribs, diced |
4 garlic cloves, minced |
1/2 cup butter, cubed |
1 cup all-purpose flour |
2 cups half-and-half cream (can use fat free) |
1 cup long grain rice, uncooked |
2 teaspoons salt |
1 teaspoon chicken bouillon granule |
3/4 teaspoon pepper |
2 potatoes, peeled and diced (optional) |
Directions:
1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
3. In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
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