This cream of turkey soup is made from leftover Thanksgiving turkey, simmered in a rich broth and finished with cream. Perfect for feeding a crowd!
Cream of Turkey Soup
This cream of turkey soup is made from leftover Thanksgiving turkey, simmered in a rich broth and finished with cream. Perfect for feeding a crowd!
Ingredients
- 1 turkey carcass
- 1 cup butter
- 1 large onion chopped
- 2 stalks celery diced
- 2 large carrots diced
- 1 cup all-purpose flour
- 2 cups half-and-half
- 4 ounces fettuccine noodles broken into 2-inch pieces
- ¼ cup prepared stuffing or more to taste
- 2 teaspoons salt
- 1 teaspoon chicken bouillon granules
- ¾ teaspoon ground black pepper
- 1 pinch poultry seasoning or to taste
Instructions
- Gather all ingredients.
- Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
- Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
- Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
- Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.
Notes
Cook’s Note
If you like and have the time, roasting the carcass before simmering will enhance the flavor: Place turkey carcass on a baking sheet and roast it in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Then, follow the recipe as written.
Swap the noodles for diced potatoes if you prefer.
This soup thickens as it cools, so you may need to add a splash of broth or milk when reheating.
