Every year I look forward to Black Friday. Not for the reason that most women look forward to this day; unlike most women, I hate shopping. Especially if I have to deal with crowds. I’ll just pay
By the way, I’m not the only one who thinks this turkey soup is special. Although the recipe has evolved over the years, I have been sharing some form of this recipe on my facebook page for many years now.
Every Black Friday, friends tag me in their turkey soup posts, and photos. You see, they have made this Black Friday soup day a tradition as well. What about you; are you ready to start this tradition with us?
Various Ingredients to Include in This Soup
The most obvious ingredient you need to make this creamy turkey soup is a turkey! Additionally, you need butter and flour; they help with the thickening of the soup.
You will also need is plenty of vegetables. I recommend carrots, celery, onion, garlic, and corn. If you choose to add potatoes, you’ll probably have to add more liquid, or the soup will be too thick.
Also, if you don’t like barley, you can substitute rice instead. The addition of heavy cream, half and half, or milk makes this soup extra creamy. But, in an effort to cut down on the calories, I use a combination of milk and 1/2 and 1/2.
Finally, herbs like thyme and sage help to take this creamy turkey soup to the next level. What about you, what will you add?
Creamy Turkey Soup Leftovers
This is one of those times that you are going to wish you have some leftovers. You see, you will need the leftover creamy turkey soup to make my Thanksgiving Leftovers Turkey Pot-Pies.
These mini pot-pies are absolutely delicious and perfect for a quick lunch or an easy dinner. They freeze well too! Alternatively, you can make the traditional-sized pies, but we are huge fans of the individual-sized ones.
You will need the 5″ disposable mini tins which can be purchased on Amazon. I always make sure I have some on hand!
Do you Pinterest? Please Pin & share this recipe!
Creamy Turkey Soup
- 1 turkey carcass
- 1/2 cup butter
- 2 celery ribs diced
- 2 large carrots peeled and diced
- 1 large onion diced
- 3 cloves of garlic diced
- 1/2 cup all purpose flour
- 10 cups reserved turkey broth
- 1 cup milk
- 1 cup half-N-half
- 3/4 cup barley
- 1 cup corn
- 2 tsp. salt
- 3/4 tsp. pepper
- 4 cups turkey (chopped)
- 1 tsp. dried thyme
- Begin by stripping your turkey bones of most of the meat. You will be adding it back in later!
- Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and simmer for one hour. Remove carcass and reserve 10 cups of turkey broth.
- Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey if necessary, to equal four cups.
- Melt butter in a soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic.
- Add flour, and stir for a few minutes.
- Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
- Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover and simmer for 35 minutes or until barley is tender.
- Add milk, and half and half, and simmer for an additional 10 minutes.