After Thanksgiving Creamy Turkey & Rice Soup

Prep Time
Cook Time
2h 45m
Ready In

Recipe: #2234

November 08, 2011

"Make this soup when you have some time to spend in the kitchen it takes a while to make but the results are wonderful!… The turkey carcass may be cooked a day ahead refrigerated please see instructions, make certain to leave all the leftover meat on the carcass you will remove it after cooking the broth and chop to use in the soup. This will yield about 4 quarts"

Original is 8 servings


  • Serving Size: 1 (222.2 g)
  • Calories 470.7
  • Total Fat - 31.1 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 94.5 mg
  • Sodium - 326.4 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.7 g
  • Protein - 6.5 g
  • Calcium - 105.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the turkey carcass in a large pot, then cover with water filling at least 2-inches over the carcass; slowly bring to a boil.

Step 2

Reduce heat then cover and simmer for about 1-1/2 hours (can simmer more if desired).

Step 3

At this point you may cool the broth and refrigerate the pot until ready to continue with the recipe (do not remove the turkey carcass from the pot, it will add even more flavor to the broth if left in overnight — remove from fridge heat the pot of broth before continuing with the recipe)

Step 4

Using long tongs carefully remove the carcass to a bowl and allow to sit until cool enough to handle.

Step 5

Set aside about 3 quarts of the broth, a little more won’t hurt (you may want to stain the broth

Step 6

When the turkey is cool enough to handle remove all the meat then chop into bite size pieces

Step 7

In the same pot or use another pot or a Dutch (large enough to hold the soup) heat butter over medium heat.

Step 8

Add in onions, carrots and celery; cook stirring until tender (about 10-12 minutes) add in garlic; cook for 2 minutes.

Step 9

Reduce heat to low then add in flour and chicken bouillon; cook stirring for 1 minute.

Step 10

Gradually add in 1 quart (4 cups) broth; bring to a simmer stirring or whisking until smooth and thickened (about 2 minutes).

Step 11

Add in the light cream, rice, remaining 2 quarts of turkey broth and the reserved chopped turkey meat; bring to a simmer over medium heat.

Step 12

Reduce the heat to low; cover and simmer about 45 minutes, seasoning with salt and pepper about halfway through cooking time


No special items needed.

2 Reviews


I made this flavorful soup following our Thanksgiving dinner. The only difference I made was that I added egg noodles instead of rice. Very yummy indeed, and we loved it!


review by:
(28 Nov 2020)


Delicious soup. I subbed a brown rice blend for the white rice and increased cooking time.


review by:
(13 Oct 2016)

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