Ingredients
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1
-
3
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2
-
2
-
1
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
After-Thanksgiving Turkey Soup, Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use., used this recipe to make, guess what? After Thanksgiving Chicken Soup! With only 3 of us this year we didn’t need need a turkey and I like chicken more anyway, lol. All of the good stuff in the recipe, including good stock from the roasting bird, went into the pot except the butter, flour and cream and got a beautiful chicken and rice soup. I just prefer broth soups to creamy ones and it really helped trim the fat. Lots of wonderful flavor, healthy and no wasted chicken other than skin and bones. The only thing left to say is: Yum!, I make a lot of soups, and this one was the best ever!! Try it and enjoy
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Steps
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1
Done
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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. |
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2
Done
|
Remove Carcass; Cool. Set Aside 3 Quart Broth. |
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3
Done
|
Remove Turkey from Bones and Cut Into Bite-Size Pieces; Set Aside. |
|
4
Done
|
in a Soup Kettle or Dutch Oven, Saute the Onions, Carrots and Celery in Butter Until Tender. |
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5
Done
|
Reduce Heat; Stir in Flour Until Blended. |
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6
Done
|
Gradually Add 1 Quart of Reserved Broth. |
|
7
Done
|
Bring to a Boil; Cook and Stir For 2 Minutes or Until Thickened. |
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8
Done
|
Add Cream, Rice, Salt, Bouillon, Pepper, Remaining Broth and Reserved Turkey. |
|
9
Done
|
Reduce Heat; Cover and Simmer For 30-35 Minutes or Until Rice Is Tender. |
