Creamy Turkey Soup
This really is the best creamy turkey soup you'll ever have!
Servings: 14 1 cup servings
Calories: 256kcal
Equipment
- 1 strainer
Ingredients
- 1 turkey carcass
- ½ cup unsalted butter
- 1 large yelloq onion (diced)
- 2 celery ribs (diced)
- 2 large carrots (peeled and diced)
- 1 cup frozen corn
- 3 cloves garlic (diced)
- ½ cup all-purpose flour
- 10 cups reserved turkey broth
- 1 cup whole milk
- 1 cup half-n-half
- ¾ cup barley (may substitute rice)
- 2 teaspoon sea salt
- ¾ teaspoon black pepper
- 4 cups turkey (chopped)
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme (or rubbed sage)
Instructions
- Begin by stripping the meat from the carcass. Set the meat aside until needed. Place turkey carcass in a soup kettle or Dutch oven and cover with enough water to fully immerse. Bring to a boil, then reduce heat to low, cover and simmer for 1 to 2 hours.
- Remove carcass and strain 10 cups of turkey broth. Strip remaining turkey meat from the carcass and slice into bite-size pieces. You'll need four cups of turkey.
- Melt butter in a large soup kettle or Dutch oven. Sauté onion for a few minutes, then add celery, carrots, corn, and garlic. Saute for a few more minutes. Add flour, and cook for for three additional minutes.
- Gradually add reserved turkey broth, stirring until smooth. Add turkey, barley, sea salt, black pepper, sage, and thyme. Reduce heat, cover, and simmer for 35 minutes or until barley is tender.
- Add milk and half & half, then simmer on low for an additional 10 minutes.
Video
Notes
- If your turkey was stuffed with fruit or vegetables while roasting, add everything to the pot! If not, add onions, celery, carrots, and bay leaves to improve the flavor.
- I like to boil the turkey carcass on Thanksgiving night. I then refrigerate the broth until the next day, when I make the soup.
- One of the advantages of making the broth the night before is that you can skim the hardened fat off the top of the broth, reducing the amount of fat in the soup.
- Be sure to reserve some of the soup to make mini Turkey Pot Pies!
- Add leftover turkey soup to an airtight container and store in the fridge for up to 5 days.
Nutrition
Serving: 1cup | Calories: 256kcal | Carbohydrates: 12g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 471mg | Fiber: 1g | Sugar: 3g
