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williamsburg turkey soup

(1 rating)
mawilliams avatar
Recipe by
Martha Williams
@mawilliams
Prestonsburg, KY

Thick and delicious, a great way to use leftover turkey. My family looks forward to the soup more than Thanksgiving dinner.

►
(1 rating)
yield 16 serving(s)
prep time 1 Hr
cook time 30 Min

Ingredients For williamsburg turkey soup

  • 1
    turkey carcass
  • 4 qt
    water
  • 1 c
    butter
  • 1 c
    all-purpose flour
  • 3
    onions, finely chopped
  • 2
    carrots, scraped and diced
  • 2
    celery stalks, chopped
  • 1 c
    long-grain rice, uncooked
  • 1 Tbsp
    salt
  • 3/4 tsp
    pepper
  • 2 c
    half and half

How To Make williamsburg turkey soup

  • 1
    Place turkey carcass and water in a large Dutch oven. May add additional celery, carrots and onions not listed in recipe. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and remove meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts
  • 2
    Heat butter in a large Dutch oven; add flour, and cook over medium heat 5 minutes, stirring constantly. (Roux will be a blond color.)
  • 3
    Add onion, carrot, and celery to roux; cook over medium heat 10 minutes, stirring often. Add 3 quarts broth, turkey meat, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half; cook until thoroughly heated.
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