Sarah's Cream Of Turkey And Rice Soup Recipe

Struggling with what to do with all of those Thanksgiving leftovers?! Check out this great recipe!

You can only eat so many turkey gravy sandwiches! Every year I look forward to the beautiful creation that is Cream of Turkey and Rice Soup! Check out the recipe below and maybe it will now become a part of your holiday traditions!


Cream of Turkey and Rice Soup

1 turkey carcass
½ cup butter or margarine
½ cup all-purpose flour
1 large onion, chopped (about 1 ½ cups)
2 shallots, chopped
3 large carrots, scraped and chopped
3 large stalks celery, sliced
1 cup uncooked long-grain rice
1 ½ teaspoons salt
½ teaspoon pepper
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
1 cup whipping cream or half and half


Place turkey carcass in a large stockpot or Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from broth, reserving 10 cups broth. Cool carcass, and pick meat from bones. Set meat aside.

Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, rice, salt, pepper, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add cream; simmer, uncovered, 5 minutes or to desired thickness. Yield: 3 ½ quarts.

Melted Butter
Flour Added To Make A Roux
Add Vegetables
Add Broth, Turkey, Rice, Seasonings
Add Cream