Williamsburg Inn Turkey Soup – Creamy soup made with turkey, rice and vegetables. Perfect way to use those Thanksgiving turkey leftovers. This chowder like soup is creamy and delicious!
This is a favorite that has many memories. This is the soup that my dear mom made for many thanksgivings. I guess I should put it this way. It was made many day-after-thanksgivings with turkey leftovers. Now it’s my tradition as well.
It’s so tasty and delicious. Yes, it’s higher on the calorie count but I let this one slide. I did make a few adjustments to make it healthier and lower calorie count but I just can’t imagine not making this with our leftovers. It’s that good! I promise!
I choose to use a combination of milk and half and half to cut back a few calories. I also used whole grain brown rice instead of long rice.
Hope you had a lovely Thanksgiving and stuffed yourself with all things wonderful.
Love and blessings,
- 1 turkey carcass
- 4 quarts of water
- 1 large onion, chopped fine
- 3 stalks celery, chopped
- 3 large carrots, chopped fine
- 1 cup uncooked brown whole grain rice
- 1 cup butter
- 1 cup milk
- 1 cup half and half
- 3 cups diced cooked turkey
- salt and pepper to taste
- In a large stock pot cook turkey carcass with water to make 3 quarts stock. Remove bones; set meat aside. Strain stock; set aside.
- In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
- In a saucepan, melt butter. Blend in flour and heat until bubbly. Add half and half, milk and remaining 2 quarts stock to butter and flour mixture. Cook and stir until bubbly. Stir in reserved vegetable mixture, turkey and salt and pepper. Heat until warmed through. Serve. Also freezes well.
Recipe from: Taste of Home
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