After Thanks Giving Turkey Soup Recipe
Summary
Cooking Time1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 leftover turkey carcass (from a 12- to 14-pound turkey) | ||
| Onions | 3 Medium, chopped | |
| Carrots | 2 Large, diced | |
| Celery ribs | 2 , diced | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Half and Half | 2 Cup (16 tbs) | |
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| Salt | 2 Teaspoon | |
| 1 teaspoon chicken bouillon granules | ||
| Pepper | 3/4 Teaspoon | |
Directions
Place turkey carcass in a soup kettle or Dutch oven and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Remove carcass; cool.
Set aside 3 qts broth.
Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
Reduce heat; stir in flour until blended.
Gradually add 1 qt of reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Remove carcass; cool.
Set aside 3 qts broth.
Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
Reduce heat; stir in flour until blended.
Gradually add 1 qt of reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Chef
