This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
Last Updated on December 2, 2025 by Melanie
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 high 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,
Melanie
Williamsburg Inn Turkey Soup
Ingredients
- 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 flour
- 1 cup milk
- 1 cup half and half
- 3 cups diced cooked turkey
- salt and pepper to taste
Instructions
- In a large stock pot, cook the turkey carcass with water to make 3 quarts of stock. Remove bones; reserve meat—strain stock; set aside.
- In a large soup pot over medium-low heat, melt butter. Add onions, celery, and carrots and cook until the vegetables are softened, about 10-15 minutes.
- Reduce the heat to low and, stirring constantly, slowly add the flour. Continuing to stir, slowly add one quart of stock. Slowly, while stirring, add milk and half-and-half. Continue to stir and heat.
- After fully combined, slowly add the remaining turkey stock and heat until bubbly. Season with salt and pepper. Serve hot.
Recipe adapted from Taste of Home.
Yum! This looks so warm and hearty for winter!
Thanks Laura. It is perfect for cold winter nights.