"Don't toss out your turkey carcass and any bones that you have leftover, use them to make this great soup! This can also be made using two or more chicken carcass, so do not discard your leftover carcass or bones, put them in a bag and freeze to make soups! The carcass takes about 1 1/2 hours to cook so start this early, and do not remove any meat that was left on the bones. This is a delicious creamy soup!"

Original is 10 servings

Metric US

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Step by Step Method

Step 1

Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for minimum 1-1/2 hours (or can boil it for a longer time).

Step 2

Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).

Step 3

When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.

Step 4

Set aside about 3 quarts of turkey broth.

Step 5

In another large pot heat 1/2 cup butter over medium heat.

Step 6

Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender. Add in garlic and cook for 2 minutes. Reduce heat to low then add in 1 cup flour and crushed chili flakes to the butter mixture and stir for 1 minute or until blended.

Step 7

Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened. Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat. Reduce the heat and simmer for about 30-35 minutes or until rice is tender.