Reviewed: Nov. 30, 2009

This was crazy good and very easy. I made a few changes of my own. When I boiled the carcass, I added salt, pepper, some green onions and celery I had left over from stuffing, and two chicken bullion cubes. I think you have to make the broth tasty by itself before you can expect your soup to have good flavor. After sauteeing the veggies and adding the flour, I did half evaporated milk and half of half/half. I then added more salt and pepper, and two more chicken bullion cubes. This made the soup so tasty and rich. My husband was surprised that a "first time recipe" turned out this good! My teenaged son declared it awesome, and my mom wanted the recipe after she had the first spoonful. Yum!

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MISSIE1208

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Reviewed: Nov. 30, 2009

This was delicious!!!

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JJH

Home Town: Mchenry, Illinois, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 30, 2009

This was delicious! For those of you who live in the NYC vicinity and have gone to a local Diner on Sundays for Cream of Turkey Soup, this is just like that! I've been looking for a recipe like this for forever! Extremely thick, more like porridge than soup. Did change up a few things based on what I had on hand. I was already making turkey stock from the carcass and had onions & carrots in there, strained it when done and so I used that and then used brown rice instead of white & I omitted the bouillon. I added salt & pepper without really measuring, just did to taste. Just make sure you cook till the rice is done, nobody wants to crunch on uncooked rice!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Nov. 30, 2009

Way too much cream and butter. Good starter recipe but it definately needs tweaking.

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FOOFY1

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Reviewed: Nov. 30, 2009

The flavor of this soup was pretty good, however, I felt like there was WAY too much rice. If I make this again I will probably cut the rice by half.

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My4boys

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Reviewed: Nov. 30, 2009

Made this with my leftover turkey carcass and it came out perfectly! I made a few small changes based on previous reviews- 1/2 the amount of butter and flour and added extra veggies and a cup of frozen corn. Also added dried thyme, sage, and a bay leaf to the simmering stock. Next time I will use fat-free 1/2 and 1/2. My husband and I love this soup! Thanks for a great recipe!

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 30, 2009

Awesome!!

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eoasoup@yahoo.com

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Reviewed: Nov. 30, 2009

I thought it was super bland.

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JenFictum

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Reviewed: Nov. 30, 2009

I've made this soup several times and it always comes out great!! Instead of rice, I use narrow egg noodles because that is what my family prefers. I also sometimes add frozen peas or corn just to give it some more color.

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ChefCaiti

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Reviewed: Nov. 30, 2009

This stew/soup was sooo good. I only used 1 large onion, but other than that followed recipe. Best soup I have ever made, could not stop raving about it. My husband loved it!! Try it, you will not be sorry, the most flavored turkey soup ever!!

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moe

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Reviewed: Nov. 29, 2009

First time I’ve ever made turkey soup - this was easy and delish! I love the versatility of it. I used egg noodles instead of rice and lots of carrots but left out the celery and onions (personal preference). I had no problem with it being too thick as some reviews mentioned. It made a lot but I sent some home with family and friends. My husband didn’t think I should keep the turkey carcass as he isn’t a big fan of soups, but he liked it as well. Thanks for the great recipe!

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PFIELD

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

I have made several "after-Thanksgiving" soups before, but this one is by far the BEST. Whole family enjoyed it. Apart from simmering the carcass for 4 hours instead of 1, I stuck to the directions.

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Kevin Kelly

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Reviewed: Nov. 29, 2009

This was SO good! I was looking for anything to use up leftover turkey and assumed this recipe would be "good enough" - it was FANTASTIC!

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Alison

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Reviewed: Nov. 29, 2009

This soup is awesome! I made it almost as is. I grated the carrot because I hate chunks of carrots! :-) It is so yummy. It is like a clam chowder, but without the clams! You must try this soup! You will not regret it!

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kargorm@aol.com

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Reviewed: Nov. 29, 2009

I toasted leftover stuffing and used it for croutons! Thanksgiving in a bowl, yummy.

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 29, 2009

A delicious way to finish off those Thanksgiving leftovers. Very tasty. A nice alternative to the usual broth soups. The only change I would make is to add a little more rice next time. But otherwise, this soup is wonderful!

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COmomof2

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 29, 2009

Just made this again! Third year in a row! Love it! I didn't have carrots and celery on hand...so instead I added frozen veggies!

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cookinggal

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Nov. 29, 2009

I made a couple of changes...only used 1 C of 1/2 and 1/2 and added another C of stock. I also added 2 extra bouillon cubes because the stock was not very flavorful. Before I served the soup, I added the juice of 2 lemons, which transformed the soup and was delectable! It was not a "stoup" but a nice "soup" as a result of the changes.

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Steph

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

Well, done. I added more turkey and broth as I let it cook but it was outstanding. I was afraid the roux would be too much but it was great. Thanks!!

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HAHJAH

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

This was fabulous! Great use for too much turkey after Thanksgiving. I didn't have a carcass, so I just used chicken stock. I used one sweet and one yellow onion, 4 staulks of celery, 4 carrots and a rutabaga. The rutabaga added a nice flavor and color to the soup. I processed them in the food processor and this made them a nice size. I mixed heavy cream and 1% milk because that's what I had and it turned out well. I used reduced sodium stock and only added a tsp of salt, that way you can add more if you want it. It is very good and I may cook a turkey again soon, just to make this recipe again! It makes a ton!!!

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KATEDEE

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