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4.94 from 49 votes

Creamy Turkey Soup

This really is the best creamy turkey soup you'll ever have!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours
Course: entree, lunch
Cuisine: American
Servings: 14 1 cup servings
Calories: 256kcal
Author: Hilda Sterner

Ingredients

  • 1 turkey carcass
  • ½ cup unsalted butter
  • 2 celery ribs (diced)
  • 2 large carrots (peeled and diced)
  • 1 large onion (diced)
  • 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)
  • 1 cup corn
  • 2 teaspoon salt
  • ¾ teaspoon pepper
  • 4 cups turkey (chopped)
  • 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 one hour or longer. Remove carcass and strain 10 cups of turkey broth.
  • Remove remaining turkey meat from the carcass and slice into bite-size pieces. Add more turkey, as necessary, to equal four cups.
  • Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes. Add flour, and cook for a few more minutes.
  • Gradually add half of the reserved broth, stirring until smooth. Bring to a boil, then simmer until thickened.
  • Add the 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-n-half, then simmer for an additional 10 minutes. 

Notes

  • If your turkey was stuffed with fruit or vegetables while roasting, add everything to the pot! It will only improve the overall taste.I like to boil the turkey carcass on Thanksgiving night. I then refrigerate the broth until the next day, when I make the soup.
  • 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!
  • Store leftover turkey soup in airtight containers 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