Creamed Turkey and Rice Soup

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“A deliciously creamed turkey soup with rice, celery, onions, & carrots. This is my "favorite" soup.”
2hrs 15mins

Ingredients Nutrition


  1. In a large soup kettle, add turkey carcass along with the water.
  2. Bring to a boil, reduce heat to a simmer.
  3. Cover and cook for 1 1/2 hours.
  4. Remove bones; reserve meat for soup.
  5. Strain stock; set aside.
  6. In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
  7. Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
  8. In a large soup kettle, melt butter.
  9. Blend in flour; heat until bubbly, but do not burn.
  10. Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
  11. Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
  12. Heat slowly to serving temperature.
  13. Serves 12-14.
  14. Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.

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