Creamy After-Thanksgiving Turkey Soup

Creamy After-Thanksgiving Turkey Soup

Paul 0

"This is a version of Valorie Walker's recipe with a few of my changes. Enjoy."
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Ingredients

1 h 55 m servings 273 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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 the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  2. Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Footnotes

  • Cook's Note:
  • If you like and have the time,you can also put the turkey bones on a baking sheet and roast them for 1 hour (350 degree F oven). Then follow the recipe.

Reviews

21
  1. 25 Ratings

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Most helpful positive review

This is a very creamy and yummy soup! It makes a ton so I froze at least half of it. I was amazed that I got 3 cups of turkey off of the carcass which I thought I had pretty well picked over. I ...

Most helpful critical review

My family like this soup.

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My family like this soup.

This is a very creamy and yummy soup! It makes a ton so I froze at least half of it. I was amazed that I got 3 cups of turkey off of the carcass which I thought I had pretty well picked over. I ...

This was delicious! I was sceptical but decided to try it anyway. I substituted evaporated milk for the half and half because it was what I had on hand, and threw in the rest of the stuffing and...

So good !! I added peas to recipe !! Family loved it!!

Love it! I have made this several times and it's my go to recipe. I never add the stuffing because I don't seem to have any around and it's still fantastic.

Incredibly delicious. I did not add noodles but I added mixed vegetables and it was still very rich and fabulous. Also my guests at all the stuffing so there were only remnants that clung to the...

It's -25 degrees here today and I had a leftover turkey carcass from supper last night. soup sounded very good so I took a chance on this recipe. Holy Cow am I glad I did!! this is one of the...

This was a total hit with the entire family! A few got a touch of the flu after thanksgiving so I prepared this soup and made everyone feel just a little bit better. The leftover stuffing real...

This turned out extremely well, with plenty of opportunity to adjust flavors to your taste. The only reason I substituted was to accommodate the leftovers I had. I had made a slow cook turkey st...

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