Williamsburg Turkey Soup

Williamsburg Turkey Soup Recipe

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Martha Williams


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


★★★★★ 1 vote

1 Hr
30 Min


  • 1
    turkey carcass
  • 4 qt
  • 1 c
  • 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
  • 3/4 tsp
  • 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.

Printable Recipe Card

About Williamsburg Turkey Soup

Course/Dish: Turkey Soups

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