After-Thanksgiving Turkey Soup
Total TimePrep: 15 min. Cook: 2-1/2 hours + cooling
Makes16 servings (about 4 quarts)
Best soup ever. If I haven't roasted a turkey I've been known to use a rotisserie chicken or turkey breast just so I can make it. A big hit with the family!
Excellent turkey soup!!! I’ve been looking for a good after Thanksgiving turkey soup, and this is it!!! Very tasty and worth the effort although was not difficult to make. Would definitely recommend!!
I made this soup last night and it was delicious, but I did modify it -thanks to my boyfriend's mom!! :) I'm learning that the key to a good soup is minimizing the fat from the meat. The fat changes the flavor in a soup and not in a good way. So, I place my turkey carcass in a crock-pot covered in water (just 1/2 inch) on low heat for a minimum 24 hrs. adding more water as needed to keep the bones covered in water. Strain bones/meat from the broth and debone meat setting it aside in the refrigerator. Put broth in a large bowl and set aside on the counter to come to room temperature. Cover broth and chill overnight - this will help the fat to come to the surface. In the morning, use a strainer to skim the fat off the top and discard. The broth is now ready to make soup. I used 1/2 cup butter, 1 medium onion, and added 1 tsp. minced garlic, 4 large carrots, 4 celery ribs, and 1/2 small pkg. of mushrooms. Since there's enough salt in the bouillon, I did not add any salt. I did add 1 tsp. each of thyme and parsley, as well as 1 bay leaf. So super yummy!!
I made this yesterday. It was fantastic. So glad it's a big batch! I cooked it a little longer.....I had rice tenderness issues. The flavor was great and the whole family loved it. Very creamy! thanks for sharing
Wonderful soup, on a whim as I was adding the last ingredients to the pot I added a teaspoon of thyme, Mmmmm.
This has become my annual Black Friday tradition. My daughter starts asking in July if I'm making it! I think it's even better a couple days later. I don't change anything, prepare it just as it says and it is a big hit every year.
This is the best recipe for that left over turkey carcass. Total comfort food. The only thing I do different is use a 1/2 cup of flour and it's still plenty thick enough for us.
Yum!!! This was such a wonderful comfort food, I'll make turkey's year round just to make this again. I did use about 2 Tbsp of chicken bouillon and that seemed just right. I froze the excess of turkey and broth (separately) so I can make another batch or half a batch later, but I think already made, this soup would probably freeze well.
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very tasty! have made this the past 2 years, we all love it! added some greens (leftover kale) and substituted farro for the rice and 1/2 whole wheat/1/2 white flour.also baked carcass at 400deg for 45 min. before boiling for extra flavor...