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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream of Turkey Soup Recipe

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This recipe for Cream of Turkey Soup is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 leftover Turkey Carcass
3 medium Onions, chopped
2 large Carrots, peeled and diced
2 ribs Celery, diced
1 C. Butter, cubed
1 C. Flour
2 C. Half-and-Half Cream
8 oz. Egg Noodles*
2 tsp. Salt
1 tsp. Chicken Bouillon Granules
3/4 tsp. Ground Black Pepper
1 C. cooked and cubed Turkey

*May substitute 1 C. uncooked Long Grain Rice for the Egg Noodles, if desired.
Directions:
Directions:
Place Turkey Carcass in a large soup kettle or Dutch oven, cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Remove Turkey from the bones and cut into bite-size pieces; set aside.
Strain broth and set aside 3 quarts of the broth.
In a large soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until well blended. Gradually add 1 quart of the reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Cream, Egg Noodles, Salt, Bouillon, Pepper, remaining Broth and Turkey. Reduce heat; cover and simmer for 30-35 minutes, or until noodles are done.
Personal Notes:
Personal Notes:
This is what you do with the leftover Turkey Carcass after Thanksgiving! You know what they say, "Waste not, want not!"

 

 

 

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