Cream Of Turkey Soup

What to do with leftover turkey!

Can you believe that Thanksgiving is just 2 weeks away? I have been thinking what kind of variations I can add to the classic dishes we enjoy each year. I have also been collecting recipes that I can use the day after Thanksgiving. For all the leftover turkey we will have! Cream of Turkey Soup could be made the evening before you head to bed. Then, when you get back from all of your Black Friday shopping you could have this hot, hearty soup waiting for you at home!

Cream of Turkey Soup

3 quarts chicken stock

3 large onions, chopped fine

3 stalks celery, chopped fine

2 large carrots, chopped fine

1/4 c. uncooked long grain rice

1 c. butter

1 ½ c. flour

1 pint half and half

3 c. diced cooked turkey

½ tsp poultry seasoning

Salt, and pepper to taste


In a saucepan, combine onions, celery, carrots, rice and 1 quart of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half and half and remaining 2 quarts stock to butter and flour mixture; cook and stir until bubbly. Stir in the vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature.

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