AFTER-THANKSGIVING TURKEY SOUP

After-Thanksgiving Turkey Soup image

Provided by AZPARZYCH

Categories Stocks

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 11

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup long grain rice, uncooked
2 teaspoons salt
1 teaspoon chicken bouillon granule
3/4 teaspoon pepper

Steps:

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove carcass; cool. Set aside 3 quart broth.
Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
Reduce heat; stir in flour until blended.
Gradually add 1 quart of reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.