I made this for dinner tonight, and will definitely make it again in two weeks- when it's actually the day after thanksgiving. :) The picture hardly does it justice. I've made it many times now, and every time it turns out fantastic! I found it on allrecipes.com, and made just a few changes to it. The main thing I did was cut the recipe in third, because the original one serves a ton. As written here, it serves about 4 people. It's plenty for the 2 adults, 2 kids, and 1 baby in my family.
After Thanksgiving Turkey Soup
After Thanksgiving Turkey Soup
Printable version here
1 quart turkey broth*
Cooked turkey, chopped (about 2 cups)
1/2 onion, diced
1 carrot, diced
1 rib celery, diced
4 tbsp (1/4 cup) butter or margarine
1/4 cup flour
2/3 cup whole milk or half & half
1/3 cup long grain white rice
1/2 tsp. salt
1 chicken bouillon cube
1/4 tsp. pepper
*To make turkey broth, place leftover turkey carcass in a large pot, cover turkey with water, cover pot & simmer for one hour. Remove turkey, pick off any remaining meat, and strain broth. Measure 4 cups of it for use with the soup.
In a large pot, saute the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 1/3 cups of broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Add milk, rice, salt, bouillon, pepper, remaining 2 2/3 cups of broth, and turkey. Reduce heat; cover and simmer for 20 minutes. Turn off heat; leave covered 10 more minutes. Serves 4.
Notes:
-I was out of chicken bouillon, so I subbed a little extra salt and about 1/4 tsp. chicken seasoning. It worked well.
1 quart turkey broth*
Cooked turkey, chopped (about 2 cups)
1/2 onion, diced
1 carrot, diced
1 rib celery, diced
4 tbsp (1/4 cup) butter or margarine
1/4 cup flour
2/3 cup whole milk or half & half
1/3 cup long grain white rice
1/2 tsp. salt
1 chicken bouillon cube
1/4 tsp. pepper
*To make turkey broth, place leftover turkey carcass in a large pot, cover turkey with water, cover pot & simmer for one hour. Remove turkey, pick off any remaining meat, and strain broth. Measure 4 cups of it for use with the soup.
In a large pot, saute the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 1/3 cups of broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Add milk, rice, salt, bouillon, pepper, remaining 2 2/3 cups of broth, and turkey. Reduce heat; cover and simmer for 20 minutes. Turn off heat; leave covered 10 more minutes. Serves 4.
Notes:
-I was out of chicken bouillon, so I subbed a little extra salt and about 1/4 tsp. chicken seasoning. It worked well.
- This soup may be frozen. To do this, add all the ingredients for the soup except for the rice. Set aside any soup that you want to freeze, and then finish cooking the soup with the rice. To serve later, thaw the soup, gently heat to boiling, add the rice, and cook until rice is soft.
- You can also make this with chicken broth and cooked chicken. Either way, it’s delicious!
Why I love it? According to Dave, "Cause it's just really good! It's creamy, and it's filling." Daniel says "Well, I like it because of the rice & chicken." We all like it, and it uses ingredients I almost always have on-hand. It has turned into my annual day after Thanksgiving meal!
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