Created by Kittencal on November 8, 2011
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